Rhubarb 'Glaskin's Perpetual' is the ideal variety for tarts, pies, jams and wines. Produces large, juicy, tasty stems that can be harvested even late in the season thanks to the low oxalic acid content. If started in heat in late winter it can even be harvested lightly in the following year, making this a great variety for quick results. A hardy perennial that is easy to raise and care for and even produces some varied stem colours. Sow Rhubarb seeds individually from March to April at a depth of 1.6mm (¼) in a good quality seed compost. Place in a propagator at a temperature of 20-25C (70-75F), or seal the pots inside a polythene bags until after germination, which usually takes up to 21- 40 days. Keep the soil damp but not wet. Once the seedlings have emerged lower the temperature and later move them to a cold frame before planting out in late spring in a sunny position in well drained soil. Prepare the soil in advance by digging in plenty of well rotted manure and clearing all weed