Rhubarb

Rhubarb is now grown in many areas and, thanks to greenhouse production, is available throughout much of the year. Rhubarb grown in hothouses (heated greenhouses) is called hothouse rhubarb and is typically made available at consumer markets in early spring, before outdoor cultivated rhubarb is available. Hothouse rhubarb is usually brighter red, more tender and sweeter-tasting than cultivated rhubarb. In temperate climates, rhubarb is one of the first food plants to be ready for harvest, usually in mid- to late spring (April/May in the northern hemisphere, October/November in the southern hemisphere), and the season for field-grown plants lasts until September. In the northwestern US states of Oregon and Washington, there are typically two harvests: one from late April to May and another from late June into July. Rhubarb is ready to be consumed as soon as it is harvested, and freshly cut stalks will be firm and glossy.