Products

Rhubarb

Category:

Seasonality:

All Origins
USA

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.

This item is currently sold out or not in season.

Nutrition Facts

Serving Size 1 cup diced (122g)

Amount Per Serving
- Calories 26
- Calories from Fat: 2

% Daily Value*
- Cholesterol 0mg 0%
- Fiber 2g 9%
- Protein 1g 0%
- Saturated Fat 0g 0%
- Sodium 5mg 0%
- Sugars 1g 0%
- Total Carbohydrate 6g 2%
- Total Fat 0g 0%