Rhubarbe Riverside Giant

Culviar variety with almost exclusively green stem. It can withstand temperatures as low as -40°F. 'Riverside Giant' grows taller and spreads wider than most other varieties - up to 5 feet tall and 4 feet wide - but it's also one of the slowest varieties to grow and you will have to wait three years before your first harvest. Often used as an ornamental plant.

This variety should not be confused with the "giant rhubarb" plant, Gunnera manicata, which is a different species, unrelated to rhubarb except in its common name.

Couleur pétiole : Verte
Origine : États-Unis
Développer par : Canby, Oregon

Citations portant sur la Rhubarbe Riverside Giant

Green Types. Riverside Giant is a cold-hardy, vigorous producer with large-diameter, long, green stalks.
Source : Rhubarb Production in California, Wayne L. Scharader - University of California, 2000

An almost exclusively green-stalked culviar, ‘Riverside Giant’ is one of the cold-hardiest varieties available. It can withstand temperatures as low as -40°F, making it hardy in Zones 3 (or even 2b in a cold frame) to 7. A garden scene with a large rhubarb plant with large flat leaves and reddish brown stalks pictured in light sunshine surrounded by grass and other garden plantings. ‘Riverside Giant’ grows taller and spreads wider than most other varieties – up to five feet tall and four feet wide – but it’s also one of the slowest to grow and you’ll have to wait three years before your first harvest. That’s why this variety is ideal for those with patience and a need for an edible hedge. ‘Riverside Giant’ would look nice next to your front doorstep, and then you could harvest it from April to June for tart pies. This variety is not to be confused by the “giant rhubarb” plant, Gunnera manicata, which is a different species, not related to rhubarb at all, except in its common name.
Source : 13 of the Best Rhubarb Varieties for the Garden, Laura Ojeda Melchor, Gardeners Path Website, 2020

Riverside Giant. Originated at Canby, Oregon, is an excellent variety, stalks are crisp and tender. This variety is of good quality, and a very good commercial rhubarb, is excellent for cooking, when cooked the skin disappears as it is very tender. Cuttings of this variety are made from the month of March and continues through the Summer months. Is an excellent variety for Summer crops and a heavy producer. The lower part of the stalk is of bright red color, and of largest size.
Source : Wagner Nurseries Catalog, 1923

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