Rhubarb
In Season Now
Seasonality
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Gallery
How to Choose
- Choose firm, crisp stalks.
- Bright colour indicates freshness.
- Forced rhubarb is pink and tender.
- Avoid limp or damaged stalks.
Storage Tips
- Wrap loosely in plastic and refrigerate.
- Use within a week for best quality.
- Chop and freeze for up to 12 months.
- Do not eat the leaves - they are toxic.
Prep & Use
- Stew with sugar for compote.
- Bake into crumbles and pies.
- Make rhubarb fool with cream.
- Roast with orange and vanilla.
Nutrition (per 100g)
| kcal | 21 |
| protein | 0.9 g |
| carbs | 4.5 g |
| sugars | 1.1 g |
| fiber | 1.8 g |
| fat | 0.2 g |
Recipe Inspiration
Rhubarb Crumble
Classic British dessert
External recipe
Rhubarb Fool
Light and creamy spring pudding
External recipe
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