Rheum rhabarbarum 'Victoria' – Classic rhubarb for the garden and kitchen

Rheum rhabarbarum 'Victoria' is one of the best-known and most beloved rhubarb varieties for both gardeners and home cooks. This traditional rhubarb is prized for its large, juicy stalks, delicious flavor, and reliable yield. 'Victoria' is ideal for growing in the vegetable garden or larger containers and delivers a bountiful harvest from spring to early summer.

Characteristics of Rheum rhabarbarum 'Victoria'

Victoria forms strong, upright plants with deep-red to bright-red stems and large green leaves. The stems are firm, juicy, and have a characteristically fresh and slightly tart rhubarb flavor, making them perfect for various culinary uses such as pies, compotes, jams, sauces, and desserts.

This variety is known for its reliable growth, allowing even novice gardeners to successfully achieve a bountiful harvest. The plant develops a compact yet robust rootstock that produces high yields year after year with minimal maintenance.

Cultivation and care

Rheum rhabarbarum 'Victoria' thrives in slightly acidic, well-drained soil with plenty of organic matter. It's a perennial plant that can produce for several years. For optimal growth, the following tips apply:

• Planting distance: Place plants 60–80 cm apart, so they have enough room to develop.

• Location: Choose a sunny to lightly shaded spot for strong stems and maximum yield.

• Soil: Nutritious, slightly acidic to neutral, well-drained and rich in compost or well-rotted manure.

• Water: Water regularly, especially during dry periods, to ensure the stems remain juicy and tender.

• Maintenance: Remove old leaves regularly to allow new stems to develop well.

Harvest and use

Victoria is an early-maturing rhubarb variety. Harvesting can begin in spring, usually from April to June, depending on the weather and soil temperature. It's important to harvest carefully during the first few years to maintain a strong rootstock. Cut the stems at the base and always leave the leaves intact, as they contain toxins and are inedible.

The large, sturdy stems of Victoria make it perfect for:

• Rhubarb pies like the classic “rhubarb crumble” or “rhubarb pie”.

• Compotes and jam with a fresh, slightly sour taste.

• Sauces and desserts that provide a nice balance between sweet and sour.

• Fresh consumption in smoothies or salads (after blanching).

Benefits of Rheum rhabarbarum 'Victoria'

1. Large, juicy stems: Easy to harvest and versatile in the kitchen.

2. Reliable yield: Annual production of high quality.

3. Early ripening: Ideal for an early harvest in spring.

4. Robust and winter-hardy: Productive in the garden for several years.

5. Culinary versatility: For cakes, jam, compotes and desserts.

Why choose Rheum rhabarbarum 'Victoria'?

The rhubarb 'Victoria' combines reliability, flavor, and aesthetics in a single plant. For home gardeners, this means a consistent harvest of juicy stalks, ideal for preparing traditional and creative dishes. For professional growers, Victoria offers uniform, high-quality stalks suitable for both fresh sale and processing.

Victoria's easy-to-grow and robust nature make this rhubarb variety a favorite for any vegetable garden, herb garden, or larger landscaping project. The combination of early harvest, flavorful stems, and long shelf life makes Rheum rhabarbarum 'Victoria' a classic choice for any gardening enthusiast or home cook.