13 of the Best Rhubarb Varieties

Rhubarb (Rheum rhabarbarum) grows all over the place up here in Alaska, and no wonder: it’s a supremely cold-hardy plant, although most cultivars thrive best in USDA Hardiness Zones 3-8.

Like celery, this plant features a firm petiole, or stalk, which is edible. Oh, so very edible. Especially when you add lots of sugar to it.

However the leaves are not edible, as they contain high amounts of oxalic acid as well as calcium and potassium oxalate salts, collectively called oxalate.

While it’s technically a vegetable, it’s almost always used as a fruit in cooking, used in sweet, or sweet-and-tart recipes.

I’m not sure I’ve ever eaten a savory side dish made from rhubarb with my Sunday roast. Have you? Let me know in the comments if you have, as I’m curious!

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My Alaskan friends all have rhubarb growing somewhere in their yards or gardens – sometimes planted by them, often planted by whoever first lived on the property.

It says something about rhubarb that plants keep on producing pie-ready stalks for up to ten years.

And here in the North, we use our pie plant. Just about every Alaskan enjoys rhubarb pie, especially with a huge helping of vanilla ice cream.

Whether you live in Alaska or somewhere much warmer, there’s a rhubarb variety for you to grow in your own garden. You can even force stalk production in the wintertime.

Let’s get growing!

Rhubarb generally grows best in well-draining, fertile soil that’s rich in organic matter. Consistent moisture is important, but it doesn’t like wet feet. Container growing is an option. Grown as a perennial in cooler