VegetableRhubarb
Victoria Rhubarb
Garden Rhubarb
Victoria Rhubarb is a hardy perennial that's been gracing gardens since 1856, prized for its thick, juicy stalks that turn from green to red near the base. This open-pollinated heirloom thrives in zones 1, 10 and produces abundantly with minimal fuss, reaching harvest readiness by the second season. The stalks are notably sweet and tender, without the stringiness that plagues lesser varieties, making it the go-to choice for pies, cobblers, and preserves. Its compact growth habit and ability to live 10, 15 years or longer from a single planting means one Victoria Rhubarb crown becomes a decades-long investment in your garden.
Photo © True Leaf Market(https://www.trueleafmarket.com/products/rhubarb-victoria-seeds)
Growing Conditions
USDA Zone
1-10
Sunlight
Full Sun
Water
Moderate
Soil
Well-drained, Fertile Loam With Consistent Moisture
Preferred Temp60-75°F
Growth Stats
PeriodPerennial
TypeHerbaceous Plant
Spacing
3 feet apart
Plant Profile
Sunlight
Full Sun
Water
Moderate
Zones
1-10
Size
?in H x ?in W
Growth
Perennial
Care
Moderate
Hover over chart points for details
Highlights
Victoria Rhubarb earned its reputation through 150+ years of home gardens, and the record shows why: thick, succulent stalks that are naturally sweet and cook down beautifully without the tough, fibrous texture of newer cultivars. The dual-colored stalks, green with a red blush at the base, signal ripeness and add visual appeal to the harvest. Early abundance and heavy production mean you'll have surplus for fresh eating, freezing, and preserving by the plant's second year, with consistent yields for decades to come.
Common Uses
Victoria Rhubarb is a kitchen staple, most famously transformed into pies and cobblers where its natural sweetness and tender texture shine without excessive sugar. The thick stalks are equally excellent for jams, preserves, and compotes. Because the stalks lack stringiness, they cook down smoothly and won't leave bits caught between your teeth. Many gardeners also freeze harvested stalks for year-round use, and the early abundance means plenty for fresh eating alongside preserved batches.
Growing Timeline
First Bloom
Late Spring
First Harvest
Early Summer (Second Year After Planting)
Last Harvest
Mid-summer
Care Instructions
Start Indoors
Start Victoria Rhubarb seeds indoors 6, 8 weeks before your last frost, keeping soil at 60, 70°F. Germination takes 7, 21 days. Move seedlings to a bright location once they emerge and harden them off by exposing to outdoor conditions gradually over 7, 10 days before transplanting.
Transplant Outdoors
Transplant hardened-off seedlings outdoors in early spring after the last frost has passed. Space plants 36 inches apart in full sun and well-drained soil enriched with compost. Water in well to settle the soil around the root system.
Direct Sow
Direct sow seeds outdoors in early spring as soon as soil can be worked. Plant seeds 1/2 to 1 inch deep, spacing them generously since each seed will become a full plant. Thin seedlings to 36 inches apart once they're established.
Harvesting
Do not harvest during the first year after planting; allow the crown to develop and strengthen. In the second year, harvest lightly by taking only a few stalks per plant. From year three onward, harvest all stalks 1 inch or more in diameter for 6, 8 weeks starting in spring. Harvest by snapping stalks sharply at the base or cutting with a knife. Leave smaller stalks unharvested so they can photosynthesize and feed the crown for next year's production. Remove any flower stalks that emerge to prevent the plant from expending energy on seed production.
Pruning
Remove seed stalks as they emerge to redirect energy toward stalk production and crown development. Beyond this, Victoria Rhubarb requires minimal pruning; simply harvest mature stalks by snapping or cutting them at the base as described in harvesting instructions.
Growing Calendar
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Companion Planting
Ecology & Traits
Edible
Soil pH Range
6 – 7
Scientific Classification
Rheum L.
Family
Polygonaceae
Genus
Rheum
History & Origin
“Victoria Rhubarb was first offered to gardeners in 1856, placing it squarely in the tradition of sturdy Victorian-era vegetables bred for reliable productivity and flavor. This variety became wildly popular in Canada and the northern United States, where cool climates and long growing seasons allowed it to thrive. Its longevity, thriving in home gardens for over 160 years, speaks to the skill of the breeders who selected for thick stalks, natural sweetness, and disease resilience. The fact that it remains available through heirloom seed companies today, passed down through countless gardeners and generations, is a testament to its excellence.”