This vegetable is a springtime classic. Often used in pies & jam but it can also add color and meaty texture to savory dishes.

Nutrition Information (1 cup):

  • Calories: 26
  • Calcium: 105 mg
  • Fiber: 2 grams
  • Vitamin K: 36 mcg


  • Field-grown
    • Extra-juice & tender with a robust taste & bold acidity
    • Deep cherry-red
    • Available through June
  • Hothouse-grown
    • Slightly milder with smoother flesh
    • Light pink to pale red, often speckled with green
    • Available through September


  • Choose plump, firm, and unblemished stalks
  • Crisp stalks like celery
  • Green stalk are generally coarse and extra-tart
  • Pink & red types have a milder flavor


  • For use within the week:
    • Wrap unwashed stalks in a damp, clean kitchen towel to prevent from drying out
    • Keep in the refrigerator crisper for up to 5 days
  • For use within the year:
    • Rinse thoroughly and cut into 1 inch pieces
    • Freeze 10-12 months


  • Just before using, chop off & discard the inedible leaves
  • Rinse the stalks beneath cold running water, you may need a brush


  • Rarely eaten raw
  • Chop entire stalk according to what you’re making
    • Slow-simmering recipes likes jam: 3″ chunks
    • Faster cooking sauce: finer dice


  • Use nonreactive pans. If cooked in iron, aluminum, or copper cookware, this high-acid plant will darken the pan & turn the rhubarb an unappetizing brown.


“Rhubarb.” Shape Magazine. May 2014. 115.

“Red-hot rhubarb.” Weight Watchers. May/June 2014. 74.

Ramdene, Hali. “Rhubarb.” Better Homes and Gardens. May 2014. 124-135


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