Grow a productive perennial with Rhubarb Victoria, a treasured heirloom known for tender stalks, attractive rosy-red color, and a sweet-tart flavor that shines in pies, jams, sauces, and other desserts. Victoria is an early-maturing variety that establishes vigorous crowns and produces broad stalks with green and pink tones. Give it a sunny location, fertile well-drained soil, and room to return each season, then harvest lightly while young plants establish. With patience and proper care, this dependable rhubarb can become a long-lived centerpiece of the garden.

Germination Rate: 85%. Test Date: 7/26. JSS.

Texas Minimum Germination Rate: 60%

Why Choose Rhubarb Victoria?

• Heirloom Favorite: Grow a traditional open-pollinated rhubarb valued for reliable garden performance and classic culinary use.
• Tender Stalks: Harvest crisp stalks with a pleasantly sweet-tart flavor when cooked.
• Rosy Color: Pink and red tones bring attractive color to the garden and finished dishes.
• Perennial Production: Established plants return year after year with the right growing conditions.
• Versatile Kitchen Crop: Use stalks in pies, crisps, jams, sauces, compotes, and baked desserts.
• Cool-Climate Performer: Victoria thrives in temperate gardens and is suited to USDA Zones 4 through 8.

Planting Tips for Success

• Sunlight: Plant in full sun to partial afternoon shade, providing at least 6 hours of direct light for strong growth.
• Soil: Choose deep, fertile, well-drained soil enriched with compost or aged organic matter. Avoid areas where water collects.
• Timing: Sow seeds in early spring or start them indoors before transplanting after the danger of hard frost has passed. Seed-grown plants need time to establish.
• Spacing: Give each plant about 3 to 4 feet of room so the crown and broad leaves have space to develop.
• Watering: Keep soil consistently moist during establishment and dry periods, but do not leave the crown in standing water.
• Fertilizing: Top-dress with compost in spring and use a balanced perennial fertilizer as directed to support vigorous leaf and stalk production.
• Mulching: Apply a layer of organic mulch around, but not directly against, the crown to conserve moisture and moderate soil temperature.
• Establishment: Allow young plants to build strong roots. Take only a light harvest after the first full growing season, then increase harvests as plants mature.
• Harvesting: Pull or cut outer stalks when they are firm and about 12 to 18 inches long. Remove leaves immediately and use only the stalks.
• Winter Care: In colder areas, let foliage die back naturally, then remove debris and protect the crown with mulch after the ground cools.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Pies and Crisps: Bake chopped stalks with sugar and a crumb or pastry topping for a classic dessert.
• Jams and Sauces: Cook rhubarb into jam, compote, chutney, or a tangy sauce for breakfast and savory dishes.
• Roasted: Roast pieces with fruit and a little sweetener until tender for a simple dessert topping.
• Stewed: Simmer with strawberries, apples, citrus, or spices for yogurt, oatmeal, pancakes, and toast.
• Frozen: Chop and freeze cleaned stalks for later baking and cooking.

Order Victoria Rhubarb Seeds Today

Plant Victoria Rhubarb Seeds today and grow tender stalks for pies, jams, sauces, and more.

Nutritional Information

Rhubarb nutrition is based on the harvested stalks, not the planting seeds. One cup of diced raw rhubarb provides approximately:

• Calories: 26
• Total Fat: 0.2 g, 0% Daily Value
• Sodium: 5 mg, 0% Daily Value
• Total Carbohydrates: 5.5 g, 2% Daily Value
• Dietary Fiber: 2.2 g, 8% Daily Value
• Total Sugars: 1.3 g
• Protein: 1.1 g
• Vitamin K: 35.7 mcg, 30% Daily Value
• Calcium: 105 mg, 8% Daily Value
• Vitamin C: 9.8 mg, 11% Daily Value
• Potassium: 351 mg, 7% Daily Value

Percent Daily Values are based on a 2,000-calorie diet. Nutrition values are approximate and can vary by growing conditions and serving size.

Important Disclosures

• Variety Disclaimer: Victoria is an open-pollinated rhubarb variety. Stalk color, size, days to maturity, and yield can vary with growing conditions. Seed-grown plants may not be identical to one another.
• Edible Parts: Use only the rhubarb stalks. Rhubarb leaves should not be eaten.
• Seed Storage: Store unused seeds in a cool, dry place away from heat, moisture, and direct sunlight.
• Planting Zones: Rhubarb is a cool-season perennial best suited to USDA Zones 4 through 8. Local timing and performance vary by growing zone.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Victoria Rhubarb Crisp Recipe

Turn harvested Victoria rhubarb stalks into a sweet-tart dessert with a golden oat topping. This recipe uses harvested rhubarb, not the planting seeds in this packet. Use stalks only; discard all leaves.

Servings: 6. Prep time: 15 minutes. Bake time: 40–45 minutes.

Ingredients

• 4 cups washed, trimmed Victoria rhubarb stalks, cut into 1/2-inch pieces
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 3/4 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small cubes

Directions

1. Preheat the oven to 375°F. Lightly butter an 8-inch square baking dish.
2. Toss the chopped rhubarb with the granulated sugar, cornstarch, and vanilla. Spread evenly in the baking dish.
3. In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Work in the butter with a fork or your fingertips until the mixture forms coarse crumbs.
4. Scatter the topping evenly over the rhubarb. Bake for 40–45 minutes, until the topping is golden and the filling bubbles in the center. If the topping browns too quickly, cover loosely with foil.
5. Let the crisp rest for 15 minutes before serving. Enjoy warm on its own or with vanilla ice cream.

Option: For a strawberry-rhubarb crisp, replace 1 cup of rhubarb with 1 cup of sliced strawberries.

Storage: Cover and refrigerate leftovers within 2 hours; enjoy within 3–4 days. Reheat individual portions until hot.