The appearance and texture of Rhubarb is comparable to that of celery, while the flavour is tart and astringent, hence it is often cooked down with sugar to make the flavour more palatable.

Only the stalks of the rhubarb plant are edible as the roots and leaves are TOXIC with no safe culinary use.

PREP: Rhubarb is used in cooked applications, and although it may be prepared as a vegetable, it is more often featured in sweet recipes like pies, cobblers, and jams, and is commonly paired with strawberries.

Slice Rhubarb as you would celery and cook down with sugar into a chutney, or toss with apples or strawberries, sugar, and spices, and bake into a pie or crisp.

Cooked and sweetened Rhubarb can also be combined with orange zest and mixed into softened butter to make a spread.

Rhubarb should be wrapped and stored in the refrigerator for up to a week, or cut and frozen for up to a year.

The appearance and texture of Rhubarb is comparable to that of celery, while the flavour is tart and astringent, hence it is often cooked down with sugar to make the flavour more palatable.

Only the stalks of the rhubarb plant are edible as the roots and leaves are TOXIC with no safe culinary use.

Slice Rhubarb as you would celery and cook down with sugar into a chutney, or toss with apples or strawberries, sugar, and spices, and bake into a pie or crisp.

Cooked and sweetened Rhubarb can also be combined with orange zest and mixed into softened butter to make a spread.

Rhubarb should be wrapped and stored in the refrigerator for up to a week, or cut and frozen for up to a year.

100% Rhubarb