Rhubarb
"Tartness in every bite"
A tart and often overlooked vegetable, Rhubarb is known for its vibrant red and green stalks, often used in sweet and savory dishes.
Also known as
Garden Rhubarb, Rhubarb Stalks, Tart Stems
Botanical name
Rheum x rhabarbarum
Product Details
PLU Code
4745
4-digit conventional code
Category
Vegetables
Rhubarb › All Sizes
Origin
Native to Asia and Eastern Europe, now cultivated worldwide
Temperature
32°F - 40°F (0°C - 4°C)
Shelf Life
2-4 weeks
Status
Approved
About Rhubarb
A perennial plant that is commonly mistaken as a fruit, Rhubarb is rich in nutrients and fiber. Only the stalks are edible as the leaves contain high levels of toxic compounds.
Nutrition Information
Rhubarb is a low-calorie vegetable that is rich in nutrients. The nutrition facts for 100 grams of rhubarb are approximately as follows
Energy 21 kilocalories
Protein 0.9 grams
Fat 0.2 grams
Carbohydrates 4.3 grams
Fiber 1.8 grams
Sugar 1.1 grams
Water content 93.6 grams
Sodium 2 milligrams
Potassium 270 milligrams
Calcium 60 milligrams
Phosphorus 14 milligrams
Iron 0.3 milligrams
Magnesium 7 milligrams
Vitamin C 8 milligrams
Vitamin K 29 micrograms
Folate 7 micrograms
Storage & Handling
Keep cool and humid. Rhubarb can store in the dark to maintain its color and texture. Do not store rhubarb at room temperature.
Temperature
32°F - 40°F (0°C - 4°C)
Humidity
80% - 90%
Packaging
Breathable, non-translucent bags or containers
Shelf Life
2-4 weeks
Storage Notes: Regularly inspect for signs of spoilage. Keep away from direct sunlight and high temperatures to maintain color, texture, and quality.
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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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