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Extension > Food > Farm to School > Minnesota Toolkit for School Foodservice > Sourcing Food > Sourcing Rhubarb

Sourcing Rhubarb

Rhubarb is one of the first crops to be ready in the spring in Minnesota, and it continues to be available through most of the summer. Rhubarb does not store very long fresh, but it can be readily frozen and the frozen product is easy to use.

Regulations on Buying Rhubarb Directly from Farmers

Minnesota state laws permit retail establishments and foodservices to purchase raw, unprocessed fruits and vegetables from any farmer who is selling the produce of his or her own farm. See Finding Local Food for databases and directories of local producers.

Fact Sheet for Buying Produce (282 K PDF)

Best Time to Buy

Order fresh rhubarb in April for delivery in early to mid-May in most of the state. In the far north, rhubarb might not be available yet in May. If you have adequate freezer space, purchase quantities of rhubarb in June when it is most abundant, and freeze it for use in the fall and winter. Freezing rhubarb is very easy: wash the stalks, cut them into 1" pieces, seal the pieces in plastic bags, and freeze. Frozen rhubarb can be used 1:1 in place of fresh rhubarb in any recipe.

Food Buying Guide Specifications

Reference: Food Buying Guide for Child Nutrition Programs; U.S. Department of Agriculture, Food and Nutrition Service

Food As Purchased (How the Product Can Be Purchased)

Purchase Unit (How You Should Order the Product)

Servings per Purchase Unit (How Many Servings You Will Get Per Purchase Unit)

Serving Size per Meal Contribution (For Each Meal Component Category)

Amount Needed to Buy of the Purchase Units for 100 Servings

Additional Information

Rhubarb, Fresh Without Leaves

Pound

6.2

¼ cup cooked fruit, sugar added

16.2

1 pound AP = .86 ready-to-cook rhubarb

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