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Rhubarb is often mistaken for a fruit rather than a vegetable because they are sometimes used as a sweet dish.  It makes excellent jams, pies and is stewed and used in many other sweet dishes.  Rhubarb is rich in vitamin c, dietary fiber, folates, niacin, vitamin b6 and riboflavin.

Rhubarb is popular in most Australian homes because of its unique taste. When buying in your  local green grocer, look for the fresh, firm, crispy bright red color stalks.

Make sure you only eat the beautiful rosy stems of the Rhubarb plant as the  leaves of this plant  do contain a poison and are definitely not edible.

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