Large-stalked rhubarb is a perennial aromatic-flavoring plant that quickly develops into a colony while remaining unpretentious and cold-hardy. The period from regrowth to the start of stalk harvesting is 36–45 days, and it can grow for 10 years in one place; therefore, it is best planted in a sunny, open area with fertile soil and a low groundwater level.
Rhubarb leaves are large, green, and sometimes have pink spots, but they are toxic due to oxalic acid, so when harvesting stalks, you must carefully cut off only the stalks. Stalks up to 55–65 cm long and up to 3 cm thick have light green flesh with possible pink spots; the taste resembles a green apple due to the presence of malic and citric acid.
The 'Large-stalked' variety blooms in July, forming large panicles of white or white-salad-colored inflorescences. It pairs well with shade-tolerant perennials (e.g., hostas) and various vegetables such as peas, cabbage, radish, lettuce, celery, beans, onions, and spinach. It is best not to grow it near currants.
Large-stalked rhubarb can be used fresh, or for making compotes, jellies, jams, marmalade, fruit preserves, pie fillings, kvass, and wine. In folk medicine, it is used to regulate the gastrointestinal tract, as a diuretic that aids bile secretion and liver cleansing, and to increase appetite and prevent vomiting.
