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Rhubarb season is coming. If you are unfamiliar with rhubarb, it is a tart plant that is often made into jams, sauces, pies and crisps. Rhubarb is a perineal plant; it keeps growing in the same place year after year. You can buy rhubarb at the local grocery store or, many people have a rhubarb patch in their yard or garden. Ask a neighbour or a friend. Many people are willing to share. If you plant your own, be sure to give it lots of sun, water and compost and it will be ready to harvest in about 2-3 years. Rhubarb comes in many colours including red, speckled pink and green.

The best time to harvest or pick rhubarb is late May to Early June when it is the most tender and flavourful. To harvest, cut or twist it off the stalks at the soil line. Choose young stalks for best taste. Only the stalks are edible. Do not eat the leaves, they are toxic.  

Once picked, refrigerate rhubarb in a reusable produce bag for up to 3 weeks. To freeze, cut stalks into pieces and spread on a baking sheet. Freeze until firm, then put into airtight containers labeled with the date and amount.

As mentioned above, rhubarb is quite tart; to sweeten, try mixing with berries such a strawberries, blueberries or blackberries. Make a rhubarb sauce with orange or apple juice. It is great with spices like cinnamon or ginger.

Rhubarb is more than jam and pie. Make a rhubarb smoothie – use cooked rhubarb and blend with apple sauce, berries and/or a banana.

Try these rhubarb muffins Rhubarb Muffins | Food Hero | Recipe, and this versatile rhubarb sauce Rhubarb Sauce, Smoothies and Shakes – Unlock Food. Looking to freshen up your water or drink? Experiment with this rhubarb juice How to Make Rhubarb Juice – Unsweetened Concentrate (

For more great rhubarb recipes and tips check out

References –,, Rhubarb, Rheum rhabarbarum – Wisconsin Horticulture,

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