5+ A Day



Rhubarb is available all year round and is at its best from May until October.


Storage and Handling

Store in the refrigerator. Handle all fresh produce with care and wash before eating.



Rhubarb is a native to China and was used for its medicinal properties as early as the 16th Century.



  • You probably think of rhubarb as a fruit because it is usually eaten as a dessert, but it's actually a vegetable
  • Rhubarb is the leaf stalk or petiole of a perennial plant
  • The leaves of the rhubarb plant are poisonous to humans


Growing Facts

  • Rhubarb is a hardy crop and can tolerate cold, wind and frost
  • Plant in well-drained soil that is nutrient rich from May to August
  • Rhubarb can grow in large pots

Nutrition Information

1 cup diced = 130 g

  Average Quantity per serving % Daily Intake per serve Average Quantity per 100 g
Energy (kJ/Cal) 64/15 1% 49/12
Protein (g) 0.8 2% 0.6
Fat, total (g) 0.3 0% 0.2
- saturated (g) 0.0 0% 0.0
Available carbohydrate (g) 1.3 0% 1.0
- sugars (g) 1.3 1% 1.0
Dietary Fibre (g) 2.3 8% 1.8
Sodium (mg) 2.6 0% 2
Vitamin C (mg) 13 33% RDI* 10.0
Calcium (mg) 134 17% RDI* 103
Potassium (mg) 579   445

Percentage Daily Intakes are based on an average adult diet of 8700 kJ

Your daily Intakes may be higher or lower depending on your energy needs

*Recommended Dietary Intake (Average Adult)

Source: FOODfiles 2016