Rhubarb
Rheum rhabarbarum

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Nutritionally Rich In These Nutrients
High in vitamins A and C. Good source of the minerals calcium, magnesium and potassium. Low in calories.

Harvested
February through June produce the heaviest crop, with the harvest ending in the fall.

Selection Tips
Fresh stalks are rich, dark red in color, with coarse, green leaves.

Best Way to Store
Refrigerate fresh stalks for one week in a plastic bag or wrapped in a damp cloth. For longer storage freeze, either cooked or raw in airtight container. Stalks will soften when thawed.

How to Prepare
Wash to remove dirt and discard leaves. Add raw to salads or cereals. If cooking add stalks toward the end of the cooking cycle to preserve taste.

Recipes Best Suited for
Pies, tarts, sauces, jams, jellies, puddings, cobblers, breads, soups.

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Spring | Summer | Fall | Winter

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