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Rhubarb is available all year round and is at its best from May until October.


Storage and Handling

Store in the refrigerator. Handle all fresh produce with care and wash before eating.



Rhubarb is a native to China and was used for its medicinal properties as early as the 16th Century.



  • You probably think of rhubarb as a fruit because it is usually eaten as a dessert, but it's actually a vegetable
  • Rhubarb is the leaf stalk or petiole of a perennial plant
  • The leaves of the rhubarb plant are poisonous to humans


Growing Facts

  • Rhubarb is a hardy crop and can tolerate cold, wind and frost
  • Plant in well-drained soil that is nutrient rich from May to August
  • Rhubarb can grow in large pots

Nutrition Information

Serving size: 133g - 1/2 cup stewed without sugar

Avg Quantity per serving Avg Quantity per 100g
Energy (kJ/Cal) 63/15 47/11
Protein (g) 0.8 0.6
Fat, total (g) trace trace
- saturated (g) 0.0 0.0
Carbohydrate (g) 1.3 1.0
- sugars (g) 1.3 1.0
Dietary Fibre (g) 3.2 2.4
Sodium (mg) 3 2
Vitamin C (mg) 10.6 8.0
Calcium (mg) 123.7 93
Potassium (mg) 532 400
Iron (mg) 0.5 0.4

Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research

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