Victoria

This vigorous Heirloom Rhubarb stands out from other varieties with its bright red-streaked with green large stems.  The thick stalks are perfect for pies, sauces and preserves.  The tart flavor is great to combine with sweet strawberries. The skin is tender, requires no peeling and has wonderful flavor and appearances when cooked.  This hardy variety requires little care and yields increase every year.

Strawberry Rhubarb Crunch

2 cups packed brown sugar           2 tablespoons cornstarch
2 cups all-purpose flour                  1 cup sugar
1 cup cold butter or margarine      1 cup water
2 cups quick-cooking oats             1 teaspoon vanilla extract
6 cups fresh sliced rhubarb           1 3 oz. package strawberry gelatin

In a bowl, combine brown sugar and flour. Cut in butter until crumbly and stir in oats. Press half of the crumbly mixture into a 13 x 9 x 2-inch greased baking dish. Top with rhubarb. Combine cornstarch and sugar in a saucepan. Stir in water until smooth. Bring sauce to a boil, cook and stir for 2 minutes or until thick. Remove from the heat and stir in vanilla. Pour sauce over the rhubarb, sprinkle with gelatin powder. Top with remaining crumbly mixture. Bake at 350 degrees for 40-45 minutes, until rhubarb is tender, and top is golden brown. Yields 12-15 servings.

Full Sun
Height 36-48"
Plant 3' Apart