Rhubarb ‘Victoria’

‘Victoria’ is the traditional English rhubarb, raised in 1837 and still widely grown for its reliability and excellent flavour. Heavy crops of tender thick stalks emerge green flushed with red, sweetly tart and ideal for crumbles, pies, jam and stewed rhubarb.

Forms a bold clump of huge crinkled green leaves on strong stalks, reaching around 1m tall and 1.2m wide. Stop harvesting in early July to let the plant rebuild for the following year.

Plant in deep, moist but well-drained soil enriched with well-rotted manure, in full sun or light shade. Water well in dry spells. Lift and divide crowns every 5 to 6 years to keep plants vigorous. Leaves are poisonous, so compost them only (stalks are the edible part).

A firm favourite for kitchen gardens, allotments, and any garden with room for a good-sized productive plant.