Victoria Rhubarb

Grows to 24” tall. A favorite for generations! Wonderful tart rhubarb great for cooking. Great for pies, tarts, and jams! The only rhubarb that can be harvested late in the season as the oxalic acid content remains low—thus earning the name “Perpetual".

Stalks are crimson red, shading to green on the inside. The tender skin, which requires no peeling, is responsible for its exquisite rich flavor and gorgeous appearance when cooked.

Product Season: May-June Product Species: Rheum palmatum Product Specification: 12-15mm cut Packing: 10kg/carton We offer high and fine quality Frozen Rhubarb to our most reliable customers which are situated all round the nation

Dig in lots of compost or well-rotted manure. Fresh rhubarb stalks can be stored 2-3 weeks at 33°F and 90-95% relative humidity. Treated as a fruit, this vegetable was used medicinally long before it was popularized in tart desserts and sauces, and is...

It has excellent flavor and slender bright red stalks. This is the fastest growing, all purpose rhubarb. Potentially a good variety for those in the deep south when grown as an annual.

Treated as a fruit, this vegetable was used medicinally long before it was popularized in tart desserts and sauces, and is packed with vitamin K, fiber, and antioxidants. Prefers an open, sunny place and fertile soil.

Zones 3-8 (also zone 2 with protection). Keeps its color when cooked! Naturally sweet and tender! Stems are light red in color and relatively thin and short. Will be productive for at least 5 years without dividing, with yields getting better each year.

Cover them with soil and compost. Well, the yield from forced rhubarb will be about half that of the same crown grown naturally outside, so I'd say at least a couple.Place the crowns into large pots, half barrels or similar sized containers.

Just remember that only the stalks of rhubarb are edible. Nearly all of these can be eaten, including. The use of Himalayan rhubarb, though, is more often as a showy edition to ornamental beds.

Stalks are slender and very tender, so it's quick and easy to fix for the pot. Noticeably sweeter and milder the all others. Bare roots are great for early spring planting. Plants are prolific; stalks green with red blush.

Harvest late spring through fall. Victoria features juicy, smooth-ribbed 2 to 3' stalks with wide, green-red ruffled leaves. Stalks are slender and very tender, so it is quick and easy to cook.

Cut the crown into at least four pieces, making sure each one has several “eyes” or growth nodes.Replant the pieces and watch them produce new healthy plants. Warm season gardeners would do better to purchase new crowns or start rhubarb from seed.As...

Gardeners and pie makers often assume that deep red rhubarb is the sweetest. However, the color of rhubarb actually has very little to do with its flavor. This variety, which produces celery-size stalks, is a favorite for jams and jellies because of its...

Of course, you can plant seeds or buy potted rhubarb plants as well, but there is a difference between planting bare root rhubarb and the others. Rhubarb thrives in fertile, well-draining soil with a pH of between 5.5 and 7.0. If planting more than one...

Resistant to deer, no pest or disease-related problems. Victoria has stood the test of time-this heirloom favorite has been planted in kitchen gardens for years. Broad green stalks with a tint of crimson are not tough or stringy and are excellent for...

(21 C.) during the day.Prepare a garden bed for the rhubarb that is well draining, rich in organic matter and in an ideal location based on your hardiness zone. Keep the rhubarb plants well watered by maintaining consistently moist soil.The use of chemical...

Keep a close watch on the base of your rhubarb plant for the formation of tightly packed flower pods which, if left to fruition, will emerge into long stalks with unfurled flowers at the top.

This will ensure that the plant has established itself well enough for the year to be able to tolerate being harvested. But, a new rhubarb grower may have questions like, “How to tell when rhubarb is ripe?” and “When to harvest rhubarb?” Keep...

(24 C.) on average will yield quite a nice crop.freestar.queue.push(function() { googletag.display("div-gpt-ad-300x250-ATF-1"); });Because rhubarb is a perennial, its care is a little different than that of other vegetables.

Victoria rhubarb, MacDonald rhubarb and Red Crimson rhubarb are some examples of rhubarb varieties that will flower more often.– Plants need to reach a certain maturity in order to reproduce through seed.

Use ½ cup of 10-10-10 around the base of the plant and water in well.Be patient and let the rhubarb mature into its second year before. They contain oxalic acid, which can be especially harmful to children and pets.

In severe cases of infection, a copper compound may be applied to control the leaf spot.Another disease that may cause spotting is anthracnose stalk rot. What causes rhubarb rust spots and what can be done for rhubarb that has brown spots?

Even if one of the kids got into it, ahem, they would suffer no ill effects except a scolding from Mom or Dad. Is composting rhubarb leaves okay? Read on to find out if you can compost rhubarb leaves and if so, how to compost rhubarb leaves.resides in...

Keep the plants moist, but not wet, as rhubarb is susceptible to fungal rot. Good news! I'm wrong!Before we dive into just how growing rhubarb in warm regions is possible, read on for some fascinating facts regarding this vegetable; yes, it's a vegetable.

Add a layer of straw atop the manure. You can achieve a larger plant by replanting small root divisions with one bud on them in the same hole. Divide the root ball into sections containing at least one bud and up to two to three buds with plenty of roots...

In a small bowl, stir together the 1/2 cup flour and 1/4 cup sugar. Turn the mixture into pie shell. Stir well and spread evenly into baking dish. Set aside.3. In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour.

Harvest late spring through fall. Victoria Rhubarb features juicy, smooth-ribbed 2 to 3' stalks with wide, green-red ruffled leaves. Stalks are slender and very tender, so it is quick and easy to cook.