Spring, Summer

Region of Origin:



Rhubarb is a vegetable typically prepared as a fruit, with long, thick, firm stalks in pink, red, and green. The leaves of the rhubarb plant are toxic, but usually removed before sale. The stalk has a distinctly tart flavor, which has led to it often being prepared with sweetener and paired with strawberries. Rhubarb is a good source of vitamin A.

How to Prep

Wash and trim any leftover leaves.

BAKE: Cut stems into chunks, sprinkle with sugar, cover with foil, and bake in a 350°F oven for about 15 minutes.

COOK: Cut into sticks, sprinkle with sugar, simmer with a splash of water for 8 minutes until soft. Cook longer to create a purée that can be added to oatmeal, ice cream, yogurt, spread on toast, or mixed into salad dressings.


Store fresh rhubarb in the refrigerator in a plastic bag or reusable container for up to 3 days. Store baked or cooked rhubarb in the refrigerator for up to a week, or freeze cooked rhubarb for up to 6 months.