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Rhubarb


(Scientific Binomial Name: Rheum rhabarbarum)

Selection Information


Usage: Pies, cobblers, jam, sauces

Selection: Also known as cherry rhubarb and field rhubarb, good-quality rhubarb will be fairly straight, firm and smooth. The coloring will be deep red to purple along most of the stalk fading to a green or white blush on either end.

Avoid: Avoid product that is soft, dull looking, scarred or has brown or black ends. Do not eat rhubarb leaves - they are poisonous in large quantities.


Seasonal Information


Rhubarb is available February to June.

Washington rhubarb is available January through May.


Rhubarb Nutritional Information


Serving Size: Raw Rhubarb (122g)

Amount Per Serving

 
Calories 26
Calories from Fat 0

 

% Daily Value*

Total Fat 0g

3% 

  Saturated Fat Fat 0g

1% 

Cholesterol 0mg

0% 

Sodium 5mg

0% 

Total Carbohydrate 6g

2% 

Dietary Fiber 2g

9% 

Sugars 1g

 

Protein 1g

 

Vitamin A 2%

Vitamin C 16%

Calcium 10%

Iron 1%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Source: PMA's Labeling Facts

Rhubarb is low in Saturated Fat and Sodium, and very low in Cholesterol. It's also a good source of Magnesium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Calcium, Potassium and Manganese.


Rhubarb Tips & Trivia