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A perfect classic – heirloom rhubarb is special treat.

Heirloom Green and Crimson Rhubarb

Heirloom Green Rhubarb dipped in honey

Red-tipped Heirloom Green Rhubarb dipped in honey (above) and in the field (below)

We take pride in growing incredibly flavorful, organic produce. This goes for our rhubarb, too. Many people are familiar with the classic red rhubarb. We love the specialty Heirloom Green rhubarb too!

Rhubarb is a resilient and vigorous plant which has been favored by home gardeners throughout the US, Canada, and Australia. Rhubarb’s flavor is tart which is why it’s a favorite for strawberry-rhubarb pies, for compotes to top yogurt or ice cream or hot cereal, and for syrups. The stalk is what we eat, kind of like celery. They also make a delightful treat eaten raw, dipped in honey. Cooking will soften the rhubarb. It makes lovely savory sauces for garnishing roast meats, and cubes can be included in sweet baked goods too.

Stalks grow from a central base. They vary greatly in color from deep red to bright green – color indicates variety not ripeness! The Heirloom Green Rhubarb is a light, bright, crisp texture and taste and shows just a blush of red on the end. Crimson Rhubarb is the classic red with stouter, more intensely tart stalks. Maturity is judged by size and development, and the stalks are a good food from the time they first become rigid until they begin to get too fibrous with hardened skins. Leaves can collect toxic levels of oxalic acid which means those leaves must be cut off and not eaten. Harvesting involves pulling the stalk with a gentle and consistent pressure with a little twist at the base. A stalk may come away with a little paper-like covering at its end. The leaf is cut off and discarded in the field.

Please wash prior to using!

Rhubarb Crisp

Rhubarb Crisp

Rhubarb can also be kept frozen. Wash and chop it, and put it raw in a storage bag or container. Blanching will deplete the flavor.

You can get fresh picked rhubarb from us directly at one of our farmers markets in the spring.

To get you started, here’s a recipe from the CSU extension service:

Rhubarb compote is a great topping for your vanilla ice cream, fruit pies, or yogurt.


  • 1 3/4 pounds fresh or frozen rhubarb (about 6 cups)
  • 1 cup sugar
  • 1 piece (about 1 inch) fresh peeled ginger, finely grated (can substitute with 1 teaspoon dried ginger)


  1. If using fresh rhubarb, wash the stems, cut off the leaves, trim the ends, and cut crosswise into 3/4-inch pieces.
  2. Mix together the chopped rhubarb and sugar in a saucepan. Do not turn on the stove yet, but let the mixture stand for 10 minutes to release the liquid. This process is called maceration.
  3. After the 10 minutes have passed, turn on the stove and bring the rhubarb mixture to a boil over medium-high heat, stirring occasionally using a spatula. Slowly reduce the heat and simmer the mixture for approximately five minutes until the rhubarb is broken down. Remove from heat.
  4. Add ginger and stir with a spatula.
  5. Let the sauce cool completely, then serve with yogurt or ice cream.

Nutrition Information / Amount per serving:

Serving size: 3.5 ounces (about 1/3 cup)
Yield: 10 servings

  • Calories 95
  • Protein 0.7 g
  • Total fat 0.2 g
  • Total Carbohydrates 24 g
  • Saturated fat 0 g
  • Dietary Fiber 1.5 g
  • Cholesterol 0 mg
  • Sodium 3.4 mg

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