Heirloom Victoria Rhubarb

Named in honor of Queen Victoria in 1837, this heirloom variety of rhubarb is delicious and tart! Perfect for tarts, pies, and preserves, this Victoria rhubarb is wonderfully tart and lacks stringiness which means it quickly becomes tender when cooked.

Though you can eat rhubarb raw, it's extremely tart and acidic. We recommend cooking or baking with it, ideally with strawberries :)

Grown in East Palo Alto.