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In Ireland, the season for rhubarb is between April and September.

Consume only the rhubarb stalks. The leaves contain toxic compounds. Avoid bendy or limp stalks. Choose fresh, crisp rhubarb, without browning.


Store rhubarb in the fridge. It should keep for up to 1 week. Only wash and cut the stalks right before use.


Rhubarb is suitable for freezing. Chop into 1 inch pieces and blanch.

Freezer life

up to 1 year

Using up

Rhubarb’s natural acidity is usually offset by sugar in jams and desserts. Classic combinations include; rhubarb and custard, rhubarb and ginger, and rhubarb and strawberries. Cooled stewed rhubarb folded into lightly whipped cream makes a simple seasonal dessert.

Rhubarb can also be used to accompany savoury dishes such as roast lamb or mackerel. It can be eaten raw. Finely sliced raw rhubarb goes well with cucumber pickle.

Good to know!

Rhubarb is actually a vegetable but it’s generally treated as a fruit.

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