Victoria Rhubarb


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Victoria Rhubarb is an old-fashioned variety popular for its very thick stems, bright red-to-pink skin, and pleasant tart, apple-gooseberry flavor with a hint of citrus. Its thick stalks are popular for making delicious pies, cobblers, and preserves. Rhubarb is a perennial and can be harvested for decades.

Stalks may be harvested for 1 or 2 weeks during the second year and for 8 to 10 weeks (a full harvest season) during the third and subsequent years. Harvest stalks only, do not eat the rhubarb leaves as they contain high levels of toxic oxalic acid.

Species Rhubarb, Victoria
Vegetable Size 24 - 36 inches

Days to Germinate


Days to Harvest


Germination Rate


Test Date



Country of Origin

United States


Full Sun, Partial Shade

Seeds Packed For



Planting Instructions:

Plant 2 inch in soil after danger of frost has passed in Spring in at least 70F temperature soil.

Within-Row Spacing  1-2 feet
Between-Row Spacing 3-4 feet


Nutrition Facts:

Calories 26
% Daily Value*
Total Fat 0.2 g 0%
Saturated fat 0.1 g 0%
Polyunsaturated fat 0.1 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 5 mg 0%
Potassium 351 mg 10%
Total Carbohydrate 6 g 2%
Dietary fiber 2.2 g 8%
Sugar 1.3 g
Protein 1.1 g 2%
Vitamin A 2% Vitamin C 16%
Calcium 10% Iron 1%
Vitamin D 0% Vitamin B-6 0%
Cobalamin 0% Magnesium 3%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.