Rhubarb
"The tart sidekick to sweet desserts"
A tart and crunchy stalk vegetable, often paired with sweet fruits in desserts and preserves
Also known as
Rhubarb stalks, Pie plant, Garden rhubarb
Botanical name
Rheum rhabarbarum
Product Details
PLU Code
3416
4-digit conventional code
Category
Vegetables
Rhubarb › All Sizes
Origin
Northwestern China and Siberia, now cultivated worldwide
Temperature
32°F (0°C) - 40°F (4°C)
Shelf Life
2-4 weeks
Status
Approved
About Rhubarb
Typically grown for its edible stalks, rhubarb is often mistaken as a fruit due to its use in sweet dishes, but it is actually a type of vegetable
Nutrition Information
The nutrition facts for rhubarb are as follows per serving of 100 grams of cooked rhubarb: Energy 16 kcal, Carbohydrates 4.3 grams, Dietary fiber 2.3 grams, Sugars 1.1 grams, Protein 0.6 grams, Fat 0.2 grams, Sodium 2 milligrams, Potassium 247 milligrams, Vitamin C 10 milligrams or 17 percent of the Daily Value, Vitamin K 28.3 micrograms or 35 percent of the Daily Value, Folate 7 micrograms or 2 percent of the Daily Value.
Storage & Handling
Maintain high humidity and cool temperatures to prevent moisture loss and maintain texture.
Temperature
32°F (0°C) - 40°F (4°C)
Humidity
85-90% RH
Packaging
Breathable bags or wraps to maintain high humidity, remove any leaves to prevent photosynthesis
Shelf Life
2-4 weeks
Storage Notes: Rhubarb is typically stored in a dry, well-ventilated area, away from direct sunlight. The stalks should be kept upright to prevent them from becoming waterlogged.
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PLU Reference
4-digit codes: Conventional produce
5-digit (9xxx): Organic produce
5-digit (8xxx): GMO (rarely used)
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