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Rhubarb – Cherry Red


A PERENNIAL growing to 1.2m. Prefers moist well-drained soil in full sun or semi-shade, and can grow in heavy clay soil.
The leaf stem is cooked and eaten with fruit in tarts. The leaf itself is toxic and should not be eaten. Roots are used medicinally.
Victoria is said to be the best cooking rhubarb with sweeter and milder slender green stems with a red blush that are very tender.

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The stem is eaten raw or cooked and has an acid flavour that pairs well with sweeter fruit such as strawberries.
With a long history of herbal use it balancing to the digestive system.
The root can be used in the treatment of chronic constipation, diarrhoea, liver and gall bladder complaints, haemorrhoids, menstrual problems and skin eruptions due to an accumulation of toxins (roots used of plants that are at least six years old)
Leaves are sometimes used to make a home-made insecticide.

Additional information


Other Names

Latin Name

(Rheum rhabarbarum 'Victoria')