Organic Rhubarb Victoria

Rhubarb: Victoria
rheum rhabarbarum
Approx. 55-65 seeds per gram

Rhubarb is usually grown from crowns which are available in the spring. However, it can also be grown from seed and this can be an economical way of acheiving a crop. Rhubarb is a perennial crop and will need a permanent site. The seeds are sown in April and May in trays or a seed bed and later transplanted into the growing site when large enough to handle. It is best not to crop in the first year, and take only a small amount in the second year to give the plant a chance to establish. Once established, the stems grow very quickly from late winter making rhubarb a valuable early crop. The leaves particularly, and the stems, to a lesser degree, contain oxalic acid, like spinach and beetroot. So be careful if you have a sensitivity.

Victoria is a heavy yielding variety which will crop very well year after year. The stems are pinkish-green to red and the red are the sweetest, so if choosing from several seedlings choose the ones with the reddest stems. Victoria also has a high taste reputation.

How to grow:
Rhubarb needs an open, sunny site with moist soil. Rhubarb does not like to be waterlogged during winter so the soil must also be free-draining. Avoid frost pockets as the stems are susceptible to frost. Plants need a distance of between 75 and 90cm apart, with 30cm between rows. Plant the crowns just below the soil surface and cover with 2.5cm of rich soil or compost. Rhubarb can also be planted in large pots, they need to be at least 50cm wide and deep. Once planted water regularly during dry spells. Plants will die back in the autumn, remove any dead leaves and give them a mulch with home made compost. Allow the plants to establish in the first year and then pull stems as required in subsequent years. Harvest from Early Spring until late Summer.

Pests and diseases:
Rhubarb is easy to grow. Crown rot can be a problem but it can be avoided if the soil has reasonable drainage. Effected areas can be cut away leaving healthy tissue. Fungal diseases such as rust and leaf spot can spoil the look of leaves and stems but is not usually much of a problem.

How to cook:
Pull the stems and cut off the leaf end. Discard the leaves and trim the base. Give the stems a quick wash and cut into chunks of around 4cm. Rhubarb is very tart and will require some sweetening. Stew the fruit with some sugar and serve with custard or make it into pies and crumbles. You can pre-cook rhubarb in the oven. Put in a dish with a splash of water and cover with a lid or kitchen foil and bake in a medium oven for about 15 minutes until soft or poach with sugar and water, simmer gently for 8 minutes until soft or longer to make a compote. Rhubarb pairs very well with ginger. Try this rhubarb and ginger cordial. You will need 300g sugar, zest and juice 1 orange and 1 lemon, (use organic unwaxed), 450g rhubarb chopped and a few slices of peeled fresh root ginger, depending on how hot you would like it. In a saucepan bring the sugar and 300ml water to the boil. Add the rest of the ingredients and cook until the rhubarb very soft. Sieve the hot mixture into a heat proof jug and pour into sterilised bottles. Keeps in the fridge for up to 1 month. To us mix use approximately 25ml of cordial to 100ml water, still or sparkling.