Rhubarb

In season in SW Michigan

In season

Months from the MSU Extension seasonal availability guide. Weather shifts dates a little each year.

Key nutrients

%DV uses FDA Daily Values for adults and children 4+. Values are USDA lab averages scaled to the serving; your harvest may differ.

Wellness

A cup of diced raw rhubarb has about 26 calories, 36 mcg of vitamin K (30% DV) and 9.8 mg of vitamin C (11% DV). That makes it a good source of vitamin C. (USDA) The NIH Office of Dietary Supplements says vitamin K is important for blood clotting and healthy bones. (NIH ODS) NIH ODS also says the body needs vitamin C to make collagen, which helps wounds heal, and that vitamin C improves absorption of iron from plant foods and helps the immune system work properly. (NIH ODS)

Pick, store and use

• Pick

  Choose firm, tender, well-colored stalks with few fibers. (MSU Extension)

• Store

  Trim and throw away the leaves. Keep the stalks unwashed and wrapped tightly in plastic in the fridge for up to 3 weeks. (MSU Extension)

• Freeze

  Cut to size and freeze raw, or blanch 1 minute and cool in ice water for 1 minute first. (MSU Extension)

Where to get it nearby

No farm in our directory lists rhubarb by name yet. Many farm markets carry more than their listing says, so it's worth asking.

See all farms →