Victoria Rhubarb

Victoria Rhubarb is a timeless, hardy perennial known for its vibrant red-pink 2-3-foot stalks and tangy, tart flavor. This Rhubarb variety is a favorite for anyone who loves making tasty homemade pies, cobblers, jams, and preserves. The thick, sturdy stalks are perfect for cooking, offering a deeper, richer flavor when compared to other varieties. With minimal care required, Victoria Rhubarb is highly resilient and thrives in cooler climates, making it a reliable crop year after year. It can be grown in a variety of soil types and is well-suited for both large garden plots and smaller spaces. Once established, Victoria Rhubarb produces abundant harvests each season, with its large, lush green leaves creating an attractive backdrop in the garden. Ideal for those looking for a low-maintenance yet high-reward plant, Victoria Rhubarb offers a long growing season and is perfect for gardeners who love to create homemade desserts or simply enjoy the versatility of this tart, refreshing vegetable. Once established, Victoria Rhubarb is dependable and long-lasting with the ability to be harvested for decades.

Also Known As: Garden Rhubarb, Edible Rhubarb, Rhubarb Pie Plant, Pieplant, Rheum, Chinese Rhubarb, Da Huang, Garden Dock, Fruit Rhubarb.

Plant Name:	Rhubarb, Victoria
Latin Name:	Rheum rhabarbarum
Days to Germinate:	14-21
Days to Harvest:	2 Years
Plant Height:	2 - 3 Feet
Spread:	2 - 4 Feet
Growth Habit:	Clumping
USDA Zones:	3-8
Lifespan:	Perennial
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2025

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 4 feet apart. This formation of ridges will help with drainage.

Planting:

Rhubarb grows best perennially in cold climates with winters below 40F and summers below 75F, and can be grown as an annual crop in warmer climates. Soak Rhubarb seeds in warm water for 1-2 hours to speed up germination, prior to planting.

Starting Indoors: For an earlier Rhubarb harvest, you may optionally start planting indoors in containers and a location with full sun 8-10 weeks before the last expected frost date in Spring to produce transplants, keeping seedlings at least 60F. Harden off then transplant seedlings outdoors in a sunny location after the last expected spring frost. To transplant seedlings, prepare a transplant hole in the ground or larger container outdoors in a sunny location. Remove the plants carefully from the pots or flats and set them in the transplant holes, burying some of the stem in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting.

Directly Sowing: To directly sow rhubarb, plant in spring as soon as the soil can be worked. To plant, make holes 1-2 inches deep and spaced 3-4 feet apart down the rows of raised beds. Plant 2-3 seeds per hole. If choosing to thin to the strongest plant, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting.

Planting Depth:	1-2 inches
Within-Row Spacing:	3-4 feet
Between-Row Spacing:	4 feet

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water twice a week. Newly planted rhubarb requires more frequent watering to help establish roots. Avoid watering during winter months. Mulch can help retain moisture and reduce frequency of watering. Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.

Fertilizing: When Rhubarb plants show signs of growth, you may optionally apply a balanced fertilizer or compost around the base of the plant, and again after the first harvest, without letting the fertilizer touch the plants. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Rhubarb is ready for harvest in spring through early summer, once the stalks reach 10 to 15 inches long and are firm. Avoid harvesting during the first year after planting to allow the plant to establish strong roots. In the second year, harvest 1 or 2 weeks during the harvest season, and by the third year and subsequent years you can harvest 8 to 10 weeks (a full harvest season). To harvest, firmly grasp a stalk near the base and gently pull and twist it away from the plant, or use a sharp knife to cut it at the base. Always leave at least two to three stalks per plant to ensure continued growth. Only the stalks are edible - discard the leaves, as they are inedible. For extended production, harvest regularly but avoid overharvesting to keep the plant vigorous. In some regions, a light fall harvest may be possible, but rhubarb typically grows best with a period of dormancy in winter.