RB1-100
Perennial. Rheum rhabarbarum. Open Pollinated. Victoria Rhubarb. The plant produces high yields of 24 to 36" long, deep crimson red Rhubarb stalks. It is a popular rhubarb variety, prized for cooking and baking for its tender, non-stringy stalks and a sweeter, milder tart flavor (sometimes described as having a slight red-wine note) compared to more acidic types. Used to make pies, preserves, and other desserts. The best cooking rhubarb on the market. This plant will live for many years, so plant it where you know you will keep it. An excellent choice for home gardens. United States Department of Agriculture, PI 665997. An 1837 heirloom from England.