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
- 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
Rhubarb is a good source of dietary fibre and a source of calcium, folate, potassium and vitamins C and E.
You will find the full Nutrition Information Panel on the New Zealand Food Composition Data website. This website is owned jointly by Plant & Food Research and the Manatū Hauora Ministry of Health. This website holds the most comprehensive collection of high-quality nutrient data for New Zealand foods. The Database is managed and maintained by dedicated Plant & Food Research staff.