Rheum rhabarbarum 'Victoria'

Victoria Rhubarb

Large, sweet juicy red stalks retain their colour when cooked. Makes delicious pies, cobblers, jams and sauces. May be canned or frozen for later use.

  • Newer, more intensely colored rhubarb with large, thick, red stalks
  • Very sweet, not tough or stringy
  • Let plant establish, harvest after 2-3 years

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Exposure
Full Sun
Partial Sun
Foliage Color
Green
Soil Moisture
Average Water
Attributes
Edible
Poisonous
Habit
Upright