20# CS


Rhubarb is a vegetable with a unique taste that makes it a favorite in many pies and desserts. Rhubarb is often commonly mistaken to be a fruit but rhubarb is actually a close relative of garden sorrel, and is therefore a member of the vegetable family. Rhubarb is rich in vitamin C and dietary fiber. Rhubarb is a perennial plant (the kind that grows from year to year) which forms large fleshy rhizomes and large leaves with long, thick (and tasty) petioles (stalks). Fresh rhubarb is available from early winter through early summer. Winter rhubarb is commercially produced in forcing houses in Michigan and Ontario.



Though a vegetable, rhubarb is treated more like a fruit, and it's typically made into such things as pies, tarts, preserves, and wine. It's very tart, and at its best when combined with berries. Varieties includes cherry rhubarb and the more delicate strawberry rhubarb. Fresh rhubarb shows up in markets in the spring.