Rhubarb
Rhubarb is a tart fruit known for its vibrant crimson stalks, making it a unique addition to both sweet and savory dishes. Often used in pies and jams, this perennial plant thrives in cooler climates and is a springtime delight.
Not currently in season
NJ season: Apr 15 – Jul 1
Culinary uses: Rhubarb has crisp stalks with a bold tart flavor that softens and sweetens when cooked. It is commonly used in pies, crisps, jams, sauces, and compotes, pairing especially well with strawberries, apples, citrus, ginger, vanilla, and warm spices.
Nutrition: Rhubarb is a good source of vitamin K, fiber, and antioxidants, while also providing vitamin C and calcium. Its nutrients support bone health, digestive health, and overall wellness, though only the stalks are edible—the leaves should not be consumed.
Rhubarb
Pack: 20 lb. case
Tart, ruby-red celery-like stalks with an intensely sour, fruity flavor that needs sweetening but rewards with a complexity no other spring vegetable can offer — the soul of strawberry-rhubarb pie.
Rhubarb
Pack: 1 lb.
Tart, ruby-red celery-like stalks with an intensely sour, fruity flavor that needs sweetening but rewards with a complexity no other spring vegetable can offer — the soul of strawberry-rhubarb pie.