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Fresh or Greenhouse
Greenhouse only
Not available

“Citrusy and sweet!”

B.C.’s rhubarb season starts early in the year. Rhubarb roots remain in the ground over winter and are ready to sprout as soon as the soil is warmed in the spring.


Rhubarb is high in vitamin K, vitamin C and calcium. Rhubarb is commonly enjoyed in pies, crumbles, muffins, and jams.

Did you know?

  • B.C. rhubarb is grown on 53 hectares, producing 742,000 kilograms each year.
  • The root and stem of rhubarb was once used as a traditional medicine to combat digestive issues.

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