Rheum rhaponticum 'Victoria'

The 'Victoria' Rhubarb from Vilmorin is a perennial vegetable plant that grows up to 1.5m (5ft) tall and flowers. Cultivated for its large fleshy stalks of very good taste, they are used cooked as a garnish or in jam. Sow in April-May or August-September, harvest 2 years later

This variety of Rhubarb is usually harvested from May 15th and offers stalks weighing between 500g and 1kg. In the garden, it requires a space of 1.2m2.

Native to Asia and belonging to the Polygonaceae family, Garden Rhubarb bears the Latin name Rheum rhaponticum. It is a hardy perennial vegetable plant introduced to Europe by Marco Polo. First used as a medicinal plant, its rhizome was employed in Chinese medicine in antiquity, but it has only been consumed as food since the 18th century.

Rhubarb is a vigorous plant that produces large leaves, the petiole of which is usually green tinged with red and consumed. It is a stem vegetable that forms a large clump that can reach two metres wide and tall when in flower. Its flowering is not systematic and occurs in June in the form of white panicles of flowers. It is rather ornamental but takes away from the leaves and tends to weaken the plant. That's why it is often recommended to remove the flower stalks before they develop.

In the garden, it thrives best in moist, fertile soil and cool climate. Therefore, you should plant it in rich soil, preferably in partial shade, ensuring sufficient space for its development, at least 1 metre (3 feet), or even 1.5 square metres.

The peak season for Rhubarb production is May-June, but it usually offers some stalks in September-October. In the kitchen, the petioles are cooked and consumed in jam, compote, marmalade, and as pie filling. Its tangy flavor pairs well with strawberries, so try this combination in a crumble, it's delicious!

Rhubarb has appetizing, astringent, and refreshing properties, and contains vitamins (B, C) and minerals (calcium, magnesium, iron). But be careful, its leaves, which are terribly rich in oxalic acid, are toxic.

Harvest: The petioles are harvested in May-June, with a second harvest in September-October.

Storage: Rhubarb petioles can be stored for a few days in the vegetable compartment of the refrigerator or for a few months, cut into pieces, in the freezer.

Gardener's tip: Rhubarb leaves are toxic, but you can safely add them to your compost and even use them to prepare a liquid fertilizer that will repel aphids.

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