The creator of this famous heirloom rhubarb was Joseph Myatt of Manor Farm in Deptford, England, a plant breeder who also created a slew of good strawberries, potatoes, peas and more.
Rhubarb is usually grown from dormant rootstocks in spring or from potted plants.
Rhubarb blooms in late May and early June, or well into the summer with some varieties.
The color and size of 'Victoria' depend on a number of factors, especially rainfall, particularly in the spring when rhubarb is at its best.
As with all rhubarb, stem size will vary with 'Victoria.' This variety has been grown for so long that it has evolved into a number of subtypes.
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Rhubarb is used as a food and in beverages in Europe and America, although the Chinese also make wine and liquors from rhubarb stalks, and the Italians make a well-known liqueur called Zucca or rabarbaro from rhubarb.
I quite enjoy rhubarb pie, crumble, crisp and sauce, alone or in combination with other fruits.
Rhubarb has an unusual aroma that is all its own, yet hauntingly familiar.
So why not try using rhubarb in recipes the way we use sorrel?
Simply poached and neatly arranged around a wobbly pannacotta, as a fool, in crumbles, as a sorbet or just plain good old rhubarb and custard.
The late Bob, our gardener for many years, was always appalled that I would never use the rhubarb that grew at the bottom of the garden in the early summer, which was coarse and bitter - I did once use it and the fool looked more like a brown Windsor soup than a dessert.
Forced rhubarb is traditionally grown within the Yorkshire Rhubarb triangle, but these days it has been difficult to get hold of.
This blackout procedure gives the spooky rhubarb its pink glow, early tenderness and intense flavour, while also rendering its triffid-like crinkly leaves a sickly yellow.