Rhubarb
"Distinctive stalk vegetable"
Rhubarb has thick petioles that are marketed as stalks.
Also known as
(No data)
Botanical name
Rheum rhabarbarum
Product Details
PLU Code
4745
4-digit conventional code
Category
Vegetables
Rhubarb › All Sizes
Origin
Southern Siberia, Northern and central China
Temperature
0°C (32°F)
Shelf Life
2-4 weeks
Status
Approved
About Rhubarb
The listed market type is Regular.
Nutrition Information
Rhubarb, raw; USDA SR Legacy, FDC 167758, published 4/1/2019. Per 100 g edible portion, approximately: Energy: 21 kcal; Protein: 0.9 g; Fat: 0.2 g; Total carbohydrate (by difference): 4.54 g; Dietary fiber: 1.8 g; Vitamin C: 8 mg; Folate: 7 µg; Total sugars: 1.1 g. Generic reference for the stated edible food and processing form, not a cultivar-specific or item-specific measurement. Composition of an individual shipment has not been measured.
Storage & Handling
Commercial storage guidance for fresh rhubarb petioles (field-grown and forced). Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
0°C (32°F)
Humidity
95-100%
Packaging
Breathable, non-translucent bags or containers
Shelf Life
2-4 weeks
Storage Notes: Postharvest decay usually comes from poorly sanitized hydrocooling water, so clean cooling water plus cold storage is essential. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 533-534.
Applies to: fresh rhubarb petioles (field-grown and forced).
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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