Only the stalks of the rhubarb can be safely eaten; they have a rich, tart flavor when cooked. Rhubarb leaves (cooked or raw) contain toxins that are poisonous and should not be eaten. Varieties differ in stalk color, size, and flavor. Colors can range from red to green.
Why Should I Eat This?
Rhubarb is an excellent source of vitamins C and K, fiber, and potassium and is low in calories and carbohydrates.
Make a Good Selection
Select rhubarb that is firm and flat. Avoid stalks with split ends or discolored spots.
Proper Storage
Remove leaves and discard. Wash the stalks, wrap in a damp towel, and place in a plastic bag. Store in the refrigerator for up to two weeks.
How Could I Use This?
- Top chicken with a rhubarb chutney
- Use rhubarb to make jam
- Use in desserts such as pies, cobblers, crisps, tarts, and muffins
- Make a sauce to top ice cream
- Add mashed rhubarb or rhubarb syrup to drinks
Seasonal Availability in Nebraska
Harvest Season: April through June
Market Availability: May through June
Featured Recipes
Download Handouts
Source:
- Seasonal Produce Guide - Rhubarb, SNAP-Ed Connection
- Nebraska Harvest Schedule, Buy Fresh Buy Local Nebraska
