You'll be happy to discover rhubarb is a hardy and problem-free perennial. You plant a few roots (or crowns) and then every spring thereafter you can treat your family to one of spring's most refreshing tastes. Weeks before the first strawberry ripens, you can enjoy the tart yet sweet flavor of rhubarb’s celerylike red or green leaf stalks in pies, jams, and jellies. ‘Victoria’, ‘Canada Red’, and ‘Valentine’ are three popular varieties that produce red stalks. Don’t eat the foliage, though: It’s poisonous.
(On just a quarter-acre of land, you can produce fresh, organic food for a family of four—year-round. Rodale's The Backyard Homestead shows you how; get your copy today.)