Rheum hybridum Victoria - Rhubarb

The 'Victoria' Garden Rhubarb (Rheum x hybridum, Rheum rhabarbarum) is a particularly vigorous variety and one of the best in terms of taste. This large perennial produces numerous and strong fleshy stalks coloured red at the base. Their tender green flesh has a deliciously tart flavor. 'Victoria' forms a generous bouquet of exotic-looking leaves that can be grown in the vegetable garden as well as in a large flowerbed. It is a very hardy perennial plant, easy to grow in any fertile garden soil that does not dry out. The stalks or petioles can be cooked in crumbles, pies, compotes, jams, or marmalades, while the leaves are toxic.

This variety of Rhubarb Victoria is usually harvested from May 15th onwards and the stalks weigh between 500g to 1kg. In the garden, it is recommended to allocate at least 1m² of space for it.

Originally from Asia, Garden Rhubarb belongs to the Polygonaceae family. Used as a medicinal plant since ancient times, it has only been consumed as food since the 18th century. Marco Polo introduced it to Europe.

Rhubarb is a vigorous plant that, once established, produces large leaves whose petioles are consumed, often green tinged with red. Its flowering is not systematic. It occurs in June in the form of panicles of white flowers. It is rather ornamental but can have a negative impact on leaf production and tends to exhaust the plant. It is therefore advisable to remove the floral stalks before they develop.

In the garden, it thrives best in humid, fertile soil and cool climates. You can place it in full sun or partial shade, ensuring it has enough space for its development, at least 1m², or even 1.5m².

In cooking, the petioles are usually consumed cooked in jams, compotes, marmalades, or as pie fillings. Some people also eat them raw, dipped in sugar and eaten as is. Its deliciously sweet-tart flavor pairs particularly well with strawberries. Try this combination in a crumble or jam, it's delicious! Rhubarb compote can also be used as an accompaniment to savory dishes, especially white meats.

Rhubarb has appetizing, astringent, and refreshing properties, and contains vitamins (B, C) and minerals (calcium, magnesium, iron). But beware, its leaves, which are rich in oxalic acid, are toxic.

Harvest: Starting from the 2nd or 3rd year, the petioles are mainly harvested in May-June, and a second harvest occurs in September-October.

Storage: Rhubarb petioles can be stored for a few days in the refrigerator's vegetable drawer or for a few months, cut into pieces, in the freezer.

Gardener's tip: Rhubarb leaves are toxic, but they can be used to make a repellent infusion against aphids. They can also be used as mulch for flowerbeds.

In addition to their well-known taste qualities, garden rhubarbs are also key elements for decorating a colorful flowerbed, an exotic garden, or even an ornamental vegetable garden.