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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
Recipes
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.