Rhubarb has a tart taste, this tartness pairs well with sweet fruits, especially strawberries. Rhubarb also goes well with ginger.

Popular dishes that include rhubarb are pies, tarts, preserves, sauces, crumbles and chutneys.

In season from January to June, when most other produce items are not. Rhubarb is grown in heated greenhouses, called hothouse rhubarb. It is typically made available at consumer markets in early spring. Hothouse rhubarb is usually brighter red, more tender and sweeter-tasting than outdoor rhubarb.

Discard the leaves. While the stalk is safe to eat, the leaves are toxic.

Until 200 years ago, its value was chiefly medicinal, not culinary.


  • Valentine
  • McDonald
  • German Wine


  • Victoria
  • Sutton
Rhubarb is a source of magnesium, and is also a very good source of fibre, vitamin C, vitamin K, calcium, potassium and manganese.
Look for crisp, firm stalks.

Outdoor rhubarb comes in various shades of green to a deep ruby red.

Greenhouse rhubarb has very small, bright, yellow-green leaves, rosier coloured stalks and a milder flavour.

Rhubarb should be stored in the refrigerator.

To freeze, clean and place rhubarb in boiling water for 2 minutes then chop into small pieces before putting in the freezer.

Cook rhubarb into a sauce.

Custard pie, baked crisp, use in sweet and sour chutneys.

Simmer it in sugar and ginger syrup to make compotes.

Pairs well in cinnamon, nutmeg and ginger.

Seasonal Availability
January to June

Nutrition for rhubarb, frozen, cooked, with added sugar (127 g):

Nutrient Value
Calories 147
Carbohydrates 40 g
Total Sugar 36 g
Total Dietary Fibre 2.5 g
Calcium 184 mg
Iron 0.3 mg
Sodium  1 mg
Potassium 122 mg
Magnesium 15 mg
Vitamin C 4 mg

Provided by Health Canada