Rhubarb "Victoria" Vegetable Seeds ~ Rheum rhabarbarum Seeds

Rheum rhabarbarum Seeds

Rhubarb "Victoria"

An old-time favorite in Grandma's garden, Rhubarb's tart-bittersweet taste has wide culinary appeal. Customarily used in pies, tarts, muffins and jams with a bit of sugar and orange zest, it is finding new popularity today in a variety of nouvelle sauces and savory winter stews. To harvest, pull the shiny tender stalks out of the soil (rather than cutting them) and discard their inedible leaves to retain juiciness. Raw or cooked, Rhubarb freezes well for winter use.

Victoria is one of the easiest varieties of rhubarb to grow from seed. It produces abundant yields of large, thick stalks with a rosy-red sheen that gradually turn to pink and then to solid green toward its tender tip. These top quality, long stalks have smooth ribs and are juicy and sweet with a tart punch. Never stringy or tough, Victoria Rhubarb is surprisingly versatile in the kitchen and exceedingly ornamental in the garden. Pair rhubarb with finely diced stem or crystallized ginger . Consider French crepes with a sweet, ginger-orange-rhubarb compote and vanilla ice cream. Or, along side rich roasted chicken and pork, serve a zesty rhubarb chutney flavored with orange and ginger and thick with raisons, dried cherries and caramelized onions. Grandma would definitely approve.

The bid amount is for 1 Seed