Rhubarb 'Victoria'

Rhubarb 'Victoria' is a classic and highly popular heirloom variety of rhubarb, first introduced in 1837 and named in honour of Queen Victoria. Known for its vigorous growth and abundant yields, it produces large, thick stalks that range in colour from green to rosy-red at the base, becoming greener towards the leaves. The stalks are prized for their tart yet sweet flavour and are less stringy than some other varieties.
The primary use for 'Victoria' rhubarb is culinary, particularly in sweet dishes. It's a quintessential ingredient for pies, crumbles, tarts, and jams, where its sharp taste provides a perfect balance to sugar and other fruits, especially strawberries. Beyond desserts, rhubarb can also be used in savoury applications like chutneys and sauces to accompany meats, and historically, its roots were used for medicinal purposes as a purgative and for dyeing. It's important to remember that only the stalks of rhubarb are edible; the leaves contain high levels of oxalic acid and are poisonous to humans and animals.