Rhubarb 'Victoria'

Introduced in 1837 to coincide with Queen Victoria's coronation, Rhubarb 'Victoria' remains one of the most reliable and popular varieties in British gardens today. It is a vigorous, large-growing perennial that produces thick, succulent stalks that are green towards the top and a lovely pinkish-red at the base. Known for its heavy crops, 'Victoria' has an excellent, tart flavour that isn't overly acidic, making it a favourite for crumbles, jams, and compotes. Unlike some modern cultivars, it is less prone to bolting (producing flowers), which allows for a longer harvesting season. In the UK, it is exceptionally hardy and easy to grow, thriving in a permanent spot with deep, fertile soil enriched with plenty of organic matter. It can also be 'forced' early in the year by covering the crown with a traditional rhubarb pot or bucket to produce pale, tender 'champagne' rhubarb in late winter. The leaves are toxic and should never be eaten.

Sun: Full sun to partial shade.

Soil: Deep, fertile, moisture-retentive soil.

Hardiness: H5 — down to −15°C.

Flowering: May, Jun.