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Introduced in 1837 by Joseph Myatt, known as the godfather of modern rhubarb, to honour Queen Victoria’s accession to the throne. The oldest rhubarb variety still in cultivation today. Large, fat crimson stems with an apple-gooseberry tartness and a hint of something almost winey, sweet enough to need less sugar than most varieties. Magnificent in pies, crumbles and compotes. Harvest from the second year. A permanent, long-lived kitchen garden treasure.
Average 50 seeds.
1000 in stock
Sow indoors from February, 1cm deep in peat-free compost at 15–20°C. Germination takes 14–21 days. Alternatively direct sow outdoors from April. Plant out 90cm apart in a permanent spot. Plants establish in year one and are ready to harvest from year two onwards.
Plant in rich, well-drained soil. Mulch generously with compost every autumn. Never harvest all the stems, leave at least two thirds on the plant. Remove flowering stems promptly. Plants will produce for decades with minimal attention. Eat stems only.
Sowing months: February – May
Harvest months: May – August
Position: Full sun to partial shade
February, March, April, May
Medium
Red
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