£4.99
‘Victoria’ rhubarb is one of the most popular traditional rhubarb varieties in the UK. It produces long green-red stalks with a good balance of sweetness and acidity, making it ideal for cooking. 🍰
Botanical name: Rheum × hybridum ‘Victoria’
Type: Perennial vegetable grown from a crown
Height: about 60–90 cm tall
Spread: around 90–120 cm
Harvest season: usually April to July
Colour: green with red blush
Taste: mild, less sour than some varieties
Best uses:
crumbles
pies
jams
stewed rhubarb
A rhubarb crown is the root base with buds from which new stalks grow. Planting crowns is the fastest way to establish rhubarb compared with seed.
Full sun or light shade
Deep fertile soil
Good drainage
Rhubarb stays in the same place for 10+ years, so choose carefully.
Dig a hole about 30–40 cm deep and wide.
Mix soil with lots of compost or well-rotted manure.
Rhubarb loves rich soil.
Place the crown so the top bud sits just at soil level (not buried deeply).
Spread the roots out if visible.
Backfill soil and gently firm.
Rhubarb plants get large.
Spacing: about 90–120 cm apart.
Water after planting and keep moist during dry periods while establishing.
Add 5–10 cm of compost or manure around the plant (not covering the crown).
This helps:
moisture retention
weed suppression
feeding the plant
Very important:
Year 1: Do not harvest stalks.
Year 2: Light harvest.
Year 3 onward: Full harvest.
This allows the crown to become strong.
Only eat the stalks.
The leaves are toxic because they contain high levels of oxalic acid.
✅ Productivity:
One mature ‘Victoria’ rhubarb crown can produce 2–4 kg of stalks per season.
| Amount | 1 crown |
|---|
