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Rhubarb
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An old-time favorite in Grandma's garden, Rhubarb's tart-bittersweet taste has wide culinary appeal. Customarily used in pies, tarts, muffins and jams with a bit of sugar and orange zest, it is finding new popularity today in a variety of nouvelle sauces and savory winter stews. This perennial must be started indoors 4 to 5 weeks before the last frost in order to produce a limited number of stalks the first year and a full crop the subsequent year. To harvest, pull the shiny tender stalks out of the soil (rather than cutting them) and discard their inedible leaves to retain juiciness. Raw or cooked, Rhubarb freezes well for winter use.
Average seed life: 2 years
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#5100 Victoria Rhubarb
Victoria is one of the easiest varieties of rhubarb to
grow from seed. It produces abundant yields of large, thick
stalks with a rosy-red sheen that gradually turn to pink and
then to solid green toward its tender tip. These top
quality, long stalks have smooth ribs and are juicy and
sweet with a tart punch. Never stringy or tough, Victoria
Rhubarb is surprisingly versatile in the kitchen and
exceedingly ornamental in the garden. Being big
ginger-lovers, we like to pair rhubarb with finely diced
stem or crystallized ginger (available at the Dutch Epicure
by calling 860 567-5586 or at www.dutchepicure.com).
Consider French crepes with a sweet, ginger-orange-rhubarb
compote and vanilla ice cream. Or, along side rich roasted
chicken and pork, serve a zesty rhubarb chutney flavored
with orange and ginger and thick with raisons, dried
cherries and caramelized onions. Grandma would definitely
approve. (OP.)
Packet of 200 Seeds / $3.55
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