Rhubarb
Seasonality:
- January
- Low
- February
- Medium
- March
- Medium
- April
- Medium
- May
- Medium
- June
- Medium
- July
- Medium
- August
- Medium
- September
- Medium
- October
- None
- November
- None
- December
- None
- January
- Low
- February
- Medium
- March
- Medium
- April
- Medium
- May
- Medium
- June
- Medium
- July
- Medium
- August
- Medium
- September
- Medium
- October
- None
- November
- None
- December
- None
Uses
(ROO-bahrb)
Although generally eaten as a fruit, Rhubarb is a vegetable, botanically speaking. Of the two basic types of Rhubarb: hothouse and field grown, both are available from Melissa’s. Look for Hothouse Rhubarb (in 15# units) to have pink to pale pink stalks, while field grown Rhubarb (packed in 20# units) characteristically has cherry-red stalks. To determine quality and price, Rhubarb is graded Double Red, Extra Fancy & Fancy. Both Double Red & Extra Fancy are available from Melissa’s. Delicious in sauces, jams and desserts, Rhubarb is best known for its combination with strawberries. Because of its intense tartness, Rhubarb is generally combined with a considerable amount of sugar.
Selection, Storage & Handling
Look for crisp stalks with good color. The leaves should be fresh looking and free of blemishes. Fresh Rhubarb is highly perishable and should be refrigerated. Wrap tightly in a plastic bag for up to 5 days. Wash and remove leaves just prior to use. Freezing is not recommended.
For availability, please use our store locator or contact us at 1.800.588.0151 and/or hotline@melissas.com.
