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Rhubarb is a perennial vegetable (yes, vegetable) characterized by long crimson or light green stalks topped by large ruffled green leaves. Its extremely tart stalks are the only edible part of the plant; the leaves contain poisonous oxalic acid, and are always snipped off and discarded.
Although the Chinese have used rhubarb medicinally for thousands of years, its use as a food source is a relatively recent development, particularly after the 17th century when sugar became more widely available and it became a popular addition to pies and other desserts.
Today, it's commonly paired with strawberries or other sweet fruits to balance out its tart flavor.
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