A perennial, rhubarb grows from large fleshy rhizomes. Grows well in Zones 1-11, grows in Zones 14-24. Treated as an annual in Zones 10 and 11. Big elongated, heart-shaped, crinkled leaves and red-tinted leaf stalks (Victoria greenish stalks) make a colorful display in the garden. Never remove all leaves from a single plant. Stop harvesting when slender leaf stalks appear. After harvest, feed and water freely.

While the leaf stalks are a delicacy, the leaves are pooisonous - always discard leaves when preparing.

Leafstalks are pleasantly acid and are stewed or baked as a fruit in pies, cakes, tarts, puddings, sauces, jellies, jams, etc. Some claim the juice pressed from hardened old stalks yields a delicious wine rivalling champagne. The young inflorescences resemble cauliflower and may be boiled, deep fried.