The best cooking rhubarb, noticeably sweeter and milder than all others. Victoria has deep crimson, red stalks that are slender and very tender.
Rhubarb is incredibly popular in British homes and kitchens. Top chefs are keen on rhubarb because it is low in carbohydrates, high in vitamins and is therefore a nutritious slimming food. Rhubarb is extremely versatile – you can use it to make puddings, jams and even use it as a vegetable. You can even put it into a perennial border to provide foliage.
Growing Information
Sow March-April outdoors, and transplant to permanent positiions during the following autumn/winter.
Sowing Information
Sow thinly direct into finely raked, warm, moist soil at a depth of 13mm ( 1?2″). Germination 10-25 days. Thin seedlings to 15cm (6″) between plants. Finally plant into rich, well-prepared soil in a partially shaded site allowing 90cm (36″) between plants each way. Water regularly until established. Do not pull sticks until the second season after planting. Mulch with well-rotted manure in autumn.
Sowing ➞ Cropping: 54-58 weeks.
Only sticks are edible. Leaves are poisonous if eaten.
