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Rhubarb

Know your product

Rhubarb comes from Siberia. Formerly it was used as a medicinal plant. It spread across Europe after the journeys of Marco Polo, and began to be eaten as a fruit from the 18th century.
Very rich in vitamin C, rhubarb is extremely acidic and must be softened with sugar or salt.

How to buy

Choose firm and breakable stalks. The leaves are not edible.

how to keep

You can keep stalks of rhubarb in the fridge for up to a week. You can keep them frozen for a year.

Tips

Cook the stalks for approximately 30 mins in a little bit of water on a low heat to soften them slightly.

Seasonality

Jan.
no
Fé.
no
Mars
no
Avr.
no
Mai
yes
Juin
yes
Jui.
yes
AoÃ.
no
Sep.
no
Oct.
no
Nov.
no
Dé.
no

Recipe

Get a detailed data sheet

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