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Rhubarb Basics
Rhubarb Basics

Rhubarb Basics

Rhubarb is an excellent source of vitamin K, which helps build strong bones at every age.

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  • Rhubarb stalks come in a variety of colors, from light green to speckled pink and dark red. All colors have a tart flavor. Choose rhubarb stalks that look and feel firm and crisp. Avoid stalks that are wilted and soft.
  • Choose young stalks that are 1 to 2 inches thick because they are more tender and flavorful than older and wider stalks.
  • In Oregon, find local rhubarb at farm stands and farmers markets from May through mid-July.

Grow Rhubarb

  • Rhubarb grows well in Oregon and can live for as long as 15 years.
  • Plant rhubarb in early spring, in soil that drains well. Rhubarb grows best in a sunny area and needs 2 or 3 feet of space.
  • Water new plants regularly throughout the summer. Wait to harvest stalks until the second year so that roots have time to grow strong.

Store Well Waste Less

  • Remove rhubarb leaves if still attached and throw away or compost. The leaves can cause severe illness and should never be eaten cooked or raw.
  • Refrigerate rhubarb in a reusable produce bag for up to 3 weeks. When ready to use, rinse stalks under cool running water.
  • Freeze rhubarb for longer storage. Cut stalks into pieces and spread on a baking sheet. Freeze until firm, 1 to 2 hours. Put into airtight containers labeled with the date and amount and return to the freezer. For best quality, use within 8 months.

Enjoy Rhubarb


Rhubarb Muffins

Chilled Strawberry- Rhubarb Soup

Kids Can!

When kids help make healthy food, they are more likely to try it. Show kids how to:

  • measure and mix ingredients.
  • lightly grease muffin cups.
  • scoop batter into muffin cups.
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