| I would like to know what is the best varity of Rubarb for eating raw. As in pulling it from the ground and peeling the top layer of skin off and adding a dash of salt, after washing of course. |
| According to the Rhubarb Compendium, http://www.rhubarbinfo.com/rhu..., Victoria sounds like the top pick. Others touted for their good flavor are Redstick and Timperely Early. I hope this helps! |
