Rhubarb Victoria (Seeds)
Botanical Name: Rheum rhabarbarum
approx 50 seeds
Availability:
In stock
$3.50
Large plants producing generous crops of full flavoured, succulent stems with the perfect balance of sweetness and tartness. A perennial plant that dies back in Winter and needs very little maintenance once established. High in vitamins and minerals and very low in calories.
| How To Grow | Sow the seeds 10mm (½in) deep, firm down gently and keep moist. Seedlings emerge in 10-14 days. Seedlings appear 14-21 days. |
|---|---|
| When To Plant | Spring, Summer too in cooler regions. |
| Sow | Summer, Autumn, Winter |
| Soil Type | well drained |
| When | Spring, Summer too in cooler regions. |
| Where | In seedling trays or pots of seed raising mix. Prepare the soil well by adding organic material and a pre-planting fertiliser. |
| How Sow | Sow the seeds 10mm (½in) deep, firm down gently and keep moist. Seedlings emerge in 10-14 days. Seedlings appear 14-21 days. |
| Care | Transplant into cropping position in part shade when large enough to handle, spacing plants 90cm (3in) apart. |
Our Seed Guarantee
If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.
Recipe
Rhubarb Cobbler
Ingredients
- 5 cups diced fresh rhubarb (or frozen rhubarb)
- 1 tbsp lemon juice
- 1 1/3 cup granulated sugar
- 2 tsp cornstarch
- 1 cup cold water Cobbler Topping
- 2 cups all-purpose flour
- 2 tbsp granulated sugar, plus more for sprinkling
- 1 tbsp baking powder
- 1/4 cup vegetable shortening
- 1/2 cup whole milk
- 1 large egg
Instructions
- Preheat oven to 400 degrees F. Grease and flour an 9 x 9-inch baking dish.
- In a medium bowl, combine the rhubarb and lemon juice. Stir and place in the prepared baking dish.
- Over medium heat, combing the sugar and cornstarch. Slowly mix in the cold water and heat until the mixture boils, about 5 minutes, or until thickened a bit. Pour over the rhubarb in the baking pan.
- For the cobbler topping, whisk together the flour, sugar, baking powder and salt in a medium bowl. Cut in the shortening and butter with a pastry cutter, two knives or your fingers. Beat egg and milk together and pour into flour mixture and stir with a fork until just combined.
- Drop small chunks of dough on the top of the rhubarb filling with a spoon (or with your hands) until all the dough is evenly distributed. Don't pat the dough down, just leave it rustic looking.
- Sprinkle additional sugar over the top of the cobbler and bake for 30 to 35 minutes, or until golden brown and bubbly.
- Serve warm with vanilla ice cream.