Rhubarb Giant Victoria - Trenton Cottage
Rhubarb Giant Victoria - Trenton Cottage
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Rhubarb Giant Victoria

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Bursting with bold flavour and garden presence, Rhubarb Giant Victoria is a must-have for any kitchen gardener. This classic heirloom produces thick, greenish-red stalks with a rich, tangy taste — full-bodied yet smooth, and ideal for pies, crumbles, jams, sauces, and preserves. It’s known for its generous yields and reliable performance, delivering a harvest that’s as satisfying in the kitchen as it is in the garden. True to its name, it grows into a large, impressive plant when given space to thrive, with crinkled, oversized leaves that bring dramatic texture to beds or big pots. Hardy, easy to grow, and thriving in cool, temperate, and arid climates, it performs best in rich, well-drained soil with morning sun and protection from harsh afternoon heat. A long-lasting perennial with big impact and even bigger harvests. Supplied as a dormant crown, ready to plant and thrive.

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Description

Giant Victoria Rhubarb

Giant Victoria rhubarb (Rheum × hybridum) is a hardy, herbaceous perennial prized for its vividly coloured stalks and distinctive tart flavour. Though botanically a vegetable, it’s typically used as a fruit in cooking. Believed to be named after Queen Victoria, this classic variety has been grown since the 1830s and is loved for its productivity, hardiness, and longevity.

With bold architectural foliage and thick upright stems, it adds strong visual appeal to the garden. Once established, it can continue producing for many years with minimal care, making it a top choice for gardeners in cool, temperate, and arid Australian climates.

Uses

Giant Victoria rhubarb is incredibly versatile in the kitchen and suitable for both sweet and savoury recipes:

  • Pies, crumbles, cakes, and slices

  • Jams, chutneys, and fruit compotes

  • Sauces for porridge, yoghurt, or meats

  • Cordials, syrups, and preserves

Its firm texture holds up well when cooked, stewed, or bottled. The flavour becomes sweeter when forced, but even mature stalks retain a satisfying tartness that balances well with sugar or spice.

Note: Only the stalks are edible. Rhubarb leaves contain oxalic acid and are toxic to humans and animals.

Climate Suitability

Rhubarb thrives in:

  • Cool and temperate regions with winter chill

  • Arid areas with dry summers (with regular watering)

  • Full sun to part shade — especially important in warmer regions

  • Rich, moist, well-drained soil enriched with organic matter

Growth may slow during extreme heat or high humidity. In subtropical or tropical regions, poor dormancy may reduce vigour over time.

When to Plant

Plant crowns from winter to early spring:

  • Warmer climates  (where winters are mild and summers arrive early): late autumn to early winter

  • Cooler climates: late winter to early spring, once the frost risk is minimal

Storing Before Planting

  • Short-term (up to 2 weeks): Store in a cool, dry, well-ventilated area such as a shed or cupboard

  • Longer-term (up to a month): “Heel in” the crown in moist soil, sand, or potting mix in a cool, shaded area. Keep the medium just barely damp — not wet — to prevent drying out without stimulating growth.

Frost Considerations

Mature rhubarb plants are naturally frost-hardy and often benefit from exposure to winter cold, which promotes dormancy and spring regrowth.

  • Young crowns may be damaged by heavy frosts. Apply mulch or cover with frost cloth in frost-prone areas during their first winter.

  • Established plants will die back in cold climates and regrow from the crown in spring. Trim away any frost-damaged foliage.

How to Plant

Choose a permanent location for planting, as rhubarb plants can remain productive for at least ten years and should not be disturbed once established. Plant directly in garden beds or in large containers (minimum 40–50 cm wide and deep). Use fertile, free-draining soil enriched with compost. In pots, ensure excellent drainage and use only one crown per container.

Preparing garden beds: Loosen the soil to a depth of at least 30 cm, breaking up any clumps and removing weeds or debris. Mix in plenty of compost or aged manure to enrich the soil and improve structure. In heavier soils or regions with wet winters, consider planting on a slight mound to improve drainage and reduce the risk of rot.

Preparing pots or containers: Choose a container with good drainage holes and fill it with a high-quality potting mix suitable for vegetables or fruiting plants. Blend in compost or a small amount of aged manure for added nutrients. Avoid using plain garden soil, which may compact and limit drainage in pots. Dig a shallow hole in the mix to place the crown.

  • Spacing: 1–1.5 metres apart in garden beds

  • Depth: Position the crown at soil level with the top bud just visible above the surface. Avoid burying it too deep, as this can lead to rot, but ensure it is not sitting too far above the soil either.

  • Water in thoroughly after planting and mulch around the crown using straw, sugarcane mulch, compost, or well-rotted manure. Keep mulch a few centimetres away from the crown itself to prevent moisture build-up directly on the bud, which usually causes rot.

Allow at least one full year for the plant to establish before harvesting.

Care & Maintenance

  • Watering: Keep soil consistently moist — not wet or waterlogged

  • Mulching: Reapply mulch each winter after harvesting and once the plant has gone dormant. Before mulching, clean up any old or collapsed foliage and remove weeds from around the crown. Always use a generous layer of compost or well-rotted manure to replenish nutrients. In warmer or drier climates, adding a layer of straw or sugarcane mulch on top can further help retain moisture, regulate soil temperature, and suppress weeds. In regions with very wet winters, avoid heavy mulching and ensure the crown remains exposed to prevent waterlogging and rot. Use only aged mulch materials — fresh mulch can generate heat or contain pathogens that will damage the crown. Keep all mulch a few centimetres away from the crown.

 

  • Feeding: Apply compost or a balanced organic fertiliser in early spring to support strong growth. If the winter mulch has broken down significantly or wasn’t nutrient-rich, top up with additional compost or apply a light application of balanced organic fertiliser in early spring to give plants a boost ahead of the growing season.

  • Summer protection: In hotter regions, provide some shade and extra water to prevent stress or wilting

  • Weeding: Keep the area around the plant clean and free of weeds to reduce competition for nutrients and water.

Harvesting

  • Year 1: Avoid harvesting to let roots establish

  • Year 2: Harvest lightly, only a few stalks at a time

  • Year 3+: Full harvest for 6–8 weeks in spring and early summer

Harvest when stalks are 30–40 cm long and leaves are fully open. Gently twist and pull stalks from the base — avoid cutting, as this can cause rot. Always leave 4–6 healthy stalks on the plant and stop harvesting by late summer so it can store energy. Leaving a few stalks on the plant helps maintain vigour and supports strong production in the following season.

Forcing

Forcing produces earlier, sweeter, pale pink stems and is done during dormancy:

  1. Choose a healthy plant that is at least two years old

  2. Remove dead leaves and cover the crown with a light-proof container

  3. Optionally, insulate the container with straw or mulch

  4. After 6–8 weeks, harvest the tender stems

Avoid forcing the same plant every year — wait 2–3 years between cycles.

Division

Divide crowns every 4–5 years in late autumn or winter to rejuvenate growth:

  • Use a garden fork to lift the crown and separate into sections

  • Each division should have a bud and a good portion of root

  • Replant immediately or store in a cool, dry place until ready

Pests & Diseases

Rhubarb is low-maintenance but may occasionally face:

  • Slugs and snails (especially on new shoots)

  • Root or crown rot (caused by waterlogged soil)

  • Aphids or beetles during warm weather

Ensure good drainage and remove any damaged or decaying leaves to minimise risk.

Toxicity

Rhubarb leaves are toxic and must never be consumed. Always discard leaves carefully.
Wear gloves if you have sensitive skin, and supervise pets and children around plants.

Supplied as a dormant crown.

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