Foods Included

Holstein Bloodred, McDonald's Canadian Red, Canada Red, Colorado Red, Cherry Red, Victoria, Riverside Giant, Turkish, German Wine


Rhubarb is native to China. The stalks look like celery, but are pinkish-green or bright pink in color. The stalks are very tart. They are often cooked with sugar as a dessert. The leaves are poisonous and should NEVER be eaten.

Buy It

Choose flat stalks that are not curled or limp. The stalks should be heavy and crisp. Deep red stalks are sweeter and richer; tenderness is not related to size.

Store It

Refrigerate rhubarb in a plastic bag; use within a few days.

Cook It

Rhubarb can be used in pies, compotes, tarts, and more. Wash and cut stalks into small pieces. Cook with water and sugar until mushy, about 10 minutes.

Why It's Great

Fat free, cholesterol free, sodium free, low in calories.


Farmer's Markets in Your County

More Recipes