Rhubarbs | Premium Root & Vegetables

Rhubarb

Not your ordinary vegetable

Rhubarb is classified and used as a fruit, although it is botanically a vegetable.

Flavor profile

Hothouse rhubarb has a much milder flavor than field grown rhubarb, although both types are extremely tart. The smooth stalks of rhubarb must be sweetened for many people to eat this tasty fruit.

Origins

Dating back to 2700 B.C., rhubarb originated in China and was initially used for medicinal purposes. It was traded to Europe, then came to America via seed or root stock in 1970. By 1822, it could be found in produce markets throughout the United States.

Nutritional benefits

The primary nutrients in rhubarb are calcium and potassium. Hothouse and fresh grown rhubarb are available from the Pacific Northwest. One cup of unsweetened raw diced rhubarb has about 20 calories.

Availability

Our premium rhubarb is on an annual program that begins with hothouse rhubarb in January and continues through March. We offer field grown organic and conventional rhubarb from April through August.

Flavor profile

Hothouse rhubarb has a much milder flavor than field grown rhubarb, although both types are extremely tart. The smooth stalks of rhubarb must be sweetened for many people to eat this tasty fruit.

Origins

Expert tips from root to table

Learn from our guide to choosing and preparing the perfect roots and vegetables.

Selection

Look for rhubarb with smooth, unblemished skin that yields slightly to gentle pressure.

Preparation

Rhubarb can be eaten raw, but is most commonly used in sauces and pies. For a sweet treat, cut off the ends of the rhubarb and slice the colorful stalks down the center into 1-inch pieces. From here, combine with other fruit such as apples or strawberries for a delicious pie, or cook the rhubarb down into a jam.