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, alongside rich roasted chicken and pork, serve a zesty Rhubarb chutney flavored with orange and ginger and thick with raisins, dried cherries and caramelized Onions. Grandma would definitely approve. (OP.)

One packet of about 200 seeds
In stock
Item
#5100
$4.25
  • Buy 10 for $3.85 each and save 9%
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  • Information
  • 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 spring frost date 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. Deer resistant. Perennial. Hardiness zones: 3-8.

    Average seed life: 2 years.
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 spring frost date 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. Deer resistant. Perennial. Hardiness zones: 3-8.

Average seed life: 2 years.
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