Victoria Rhubarb features juicy, smooth-ribbed 2 to 3' stalks with wide, green-red ruffled leaves. The green rhubarb stalk develops pink speckling with the pink color being more intense at the bottom of the stalk, fading to a solid green near the top. It has a wonderful tart flavor. Stalks can be harvested starting in spring over an 8 week period once the plants are mature. It is a heavy producer, and excellent for commercial purposes. Victoria is the best cooking rhubarb, bar none, and is noticeably sweeter and milder than all others. Stalks are slender and very tender, so it is quick and easy to cook. Harvest late spring through fall. Hardiness zones 3-9.
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