Rhubarb rhabarbarum ‘Sutton’s Seedless’

Outstanding flavour. Rosy stalks of firm, tartly sweet flesh topped with bushy green foliage, which can be cooked into preserves or stewed with other summer fruits and added to crumbles and pies for a tangy summer treat. This new, seedless specimen should be harvested later in the season than most others and is best suited to sunny or partially shaded positions and well-drained, fertile soil.