Long-lived perennial grown for tart pink to red leaf stalks. Needs a true cold dormancy to crop reliably.
Hardiness ratings
| System | Rating | Temperature range | How to read it |
|---|---|---|---|
| USDA hardiness zone | Zone 3–8 | −40 °C to −6.7 °C | Plant tolerates down to this zone |
| RHS hardiness rating | H7 | down to −20 °C | Plant needs at least this level of cold tolerance |
| Canadian plant hardiness zone | Zone 3–8 | −34 °C to −1 °C | Plant tolerates down to this zone |
| Australian (ANBG) zone | Zone 1–4 | −15 °C to 5 °C | Plant tolerates down to this zone |
About Rhubarb
Rhubarb is a vegetable eaten as a fruit, grown for its leaf stalks. The leaf blades contain high levels of oxalic acid and other compounds and are not eaten; the stalks contain far less. It arrived in Europe as a medicinal root long before anyone thought of eating it, and only became a culinary plant once sugar was cheap enough to make it palatable. Forced rhubarb — grown in darkness to produce pale, tender, early stalks — is a distinct tradition with its own growing sheds. Plants are long-lived and crop for many years from a single crown.
Growing notes
- Leaves contain oxalic acid in toxic concentrations — eat only the stalks
- Struggles in subtropical climates without enough winter chill
Pet caution: Rhubarb is listed as potentially harmful to cats and/or dogs. Keep pets from grazing on it, and contact a vet if you suspect your animal has eaten some.
Categories
Related plants
Cross-check Rhubarb against your zones