Find Rhubarb Suppliers - Nutrada B2B Food Directory

Through the expertise of dried rhubarb suppliers, this tart and distinctive ingredient reaches global markets, supporting diverse culinary and commercial applications. Harvested during spring and early summer, rhubarb is carefully dried to retain its flavor and versatility, making it a valuable addition to the dried fruits market.

What is Rhubarb?

Rhubarb (Rheum rhabarbarum) is a unique, tart plant often used in culinary applications, particularly in pies, jams, and desserts. Known for its bright red stalks, rhubarb is technically a vegetable, though it is commonly treated as a fruit due to its culinary use. Its flavor, a blend of sharp tanginess and subtle sweetness when cooked, makes it a favorite in baking and preserves.

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Types, Varieties & Forms of Rhubarb

Dried rhubarb is available in several forms to cater to different uses:

Slices: Thinly cut pieces ideal for baking, compotes, and snacking.
Chopped Rhubarb: Small, diced chunks often used in cereal mixes and trail mixes.
Powder: Finely ground dried rhubarb, used as a flavoring agent in sauces, desserts, and beverages.
Candied Rhubarb: Sweetened dried pieces that serve as snacks or garnishes.

These forms make dried rhubarb suitable for both industrial production and home cooking.

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Harvest Season of Rhubarb

Rhubarb is typically harvested in late spring through early summer, depending on the region. In forced rhubarb production, the harvest begins earlier, typically in the winter months, from December through March. In general, the best time for harvesting outdoor rhubarb is from April to June, with the peak season being May.

United States: In the U.S., rhubarb is typically harvested from April to June, with the peak harvest in May.
United Kingdom: Forced rhubarb is available earlier, around winter and early spring, while outdoor rhubarb is typically harvested in late spring to early summer.
Canada: Similar to the U.S., the harvest season is from April to June, though the colder regions may see a later start.

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Producing Countries

Rhubarb is cultivated in various regions, with notable production in:

China: As a leading producer, China significantly contributes to the global rhubarb supply, exporting both fresh and processed forms.
Germany: Known for its high-quality rhubarb, Germany produces substantial amounts, particularly for culinary and export markets.
Canada: Rhubarb is grown extensively in provinces like Ontario and Quebec, supporting both local consumption and export demand.

These countries play a significant role in meeting the global demand for rhubarb, supplying both fresh and dried forms to international markets.

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Trends & History

Rhubarb has a long history of culinary use, dating back to ancient times, particularly in China, where it was used medicinally. It wasn’t until the 18th century that rhubarb became widely used as a food ingredient in Europe and North America.

The rhubarb wholesale market has evolved over time, with forced rhubarb being a niche but sought-after product, particularly in the UK. Over the past few decades, rhubarb has seen a resurgence in popularity, especially among consumers interested in locally sourced, seasonal produce and those looking for tart, distinctive flavors in desserts.

Today, rhubarb is enjoyed in a variety of forms, from fresh stalks to jams, sauces, and even beverages. It has made its way into modern culinary trends, appearing in gourmet recipes, creative cocktails, and even as a flavor in ice creams and candies.

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Rhubarb Wholesale

If you are looking to source high-quality rhubarb for your business, Nutrada provides a trusted platform to connect with reliable suppliers from top-producing countries like the United States, United Kingdom, and Canada. Whether you need fresh stalks for retail, frozen rhubarb for processing, or rhubarb in powdered form for flavoring, Nutrada offers a seamless solution to find reputable wholesalers. Create an account today and streamline your sourcing process for rhubarb, ensuring competitive pricing and high-quality ingredients.

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