Perennial. 36 inches. Sun to part shade.
'Victoria' rhubarb was first introduced in 1837 in honor of Queen Victoria and has become a favored heirloom variety standing out for its bright red color and large stems. A great cooking rhubarb that is noticeably sweeter and milder than all others.
Plants are prolific and need plenty of room. When harvesting, gently pull the stem from the crown area of the root so you remove the stem’s base. Cutting off the stems with a knife leaves a stump to rot and perhaps introduce damaging insects to the plant. By pulling off the entire stem, you’ll actually create a spot for more leaves to form, so you can maintain production throughout summer.
Cutting off flowers stocks as soon as they form in late May or early June will help prolong harvest. With cropping and water during dry weather, production will be all season and up to frost.