Victoria Rhubarb
Victoria rhubarb is one of the best tasting varieties with a long history of use. It was developed over 175 years ago and has been in kitchen gardens ever since. It was introduced to commemorate Queen Victoria, a testament to her long life and reign.
One of the sweetest and least tart rhubarbs, Victoria rhubarb was offered in 1837, the year Victoria became queen. At the time of its introduction, it was one of the few rhubarbs that had bright red colour. Most varieties were yellow and had inferior flavour. It can be harvested in its second year and has crisp, tender stems that make excellent cobblers, pies, compotes and wines. Those traits sent its popularity soaring and the plant has been used and traded ever since.
The rhubarb grown on the farm is a direct descendant of the rhubarb from Queen Victoria’s garden and having supplied juice for gin distilling, Fraser decided to create his own special champagne inspired sparkling rhubarb wine. The result was a success and Mayfield Vineyard’s Rhubarb Fizz is proving a very popular alternative to champagne for any occasion.