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Large, fat stems, a bright red skin, lack of stringiness, and finally a tart, apple-gooseberry flavour with a hint of lemon or grapefruit. The creator of this famous heirloom rhubarb in the 1830s was Joseph Myatt of Manor Farm in Deptford, England. The two physical characteristics of ‘Victoria’ that really made it stand out from other varieties were its bright red colour and large stems.

Sow immediately at any time onto preferably a soil-based compost, covering with fine grit to approximately their own depth. Germination MAY be quicker if kept at 15 to 20 degrees C. but many seeds WILL NOT come up the year they are sown, needing winter chilling after sowing, and ONLY come up with natural spring germination.

Victoria Rhubarb - Rheum × hybridum 'Victoria