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Rhubarb, Organic


1 bunch

Rhubarb is a vegetable, however, you mostly enjoy this veggie in sweet recipes like pies, jams, and most commonly paired with strawberries.

Rhubarb is a vegetable, however, you mostly enjoy this veggie in sweet recipes like pies, jams, and most commonly paired with strawberries. You can slice rhubarb as you would a celery stalk and add to soups, stews, and other savory dishes. The tart flavor will give a balance to your meals.

     If you want to make a super quick spread for your charcuterie boards, you can combine your rhubarb with orange zest, softened butter, a little bit of sugar, and mix thoroughly. Pair it with some goat cheese and crackers and you\'re all set! Lastly, you can eat rhubarb raw and add to your summer salads for a little bit of crunch! However, if your rhubarb still has its leaves be sure not to eat those as they are toxic. 

Local Roots Farm

NOFA NY Certified Organic, Local Roots Farm located in Burt, NY is owned and operated by first generation farmers, husband and wife team, Jerry & Kristi Winquist. Through simple sustainable practices and basic organic farming methods, the Winquists are dedicated to forming a reciprocal relationship and reconnecting to natural life and our roots. 

Local Roots grows a variety of organic produce including lettuce mix, cucumbers, rainbow swiss chard, peppers, squash and more.

To preserve your rhubarb you can wrap and store in the refrigerator for up to a week. Just be sure to rinse before consuming. As stated above, you can slice as you would with celery. Lastly, if you want to enjoy at a later date, you can freeze this veggie for up to a year. Just wash, slice, and freeze! 


This tart and tangy spread is a different and delicious way to use rhubarb!


Olive oil
1 small red onion (or 1/2 large red onion), diced
sea salt
1 lb. rhubarb, ends trimmed and cut into 1/2" pieces
1" piece of ginger, grated or finely chopped
3 tbsp maple syrup
1 tbsp balsamic vinegar
1 tbsp tamari, soy sauce, or coconut aminos
1 tbsp butter
1/2 lb. strawberries, cut approximately the same size as rhubarb
If using this recipe to make the grilled chevre sandwich below, also include4 oz chevre (plain or honey)
1-2 tbsp fresh rosemary, chopped
Sourdough bread

In a medium stockpot or a dutch oven over medium heat, add enough olive oil to thinly cover the bottom of the pot. Add the red onion and a pinch of sea salt and saute for 7 minutes until soft and translucent.
Add rhubarb, ginger, maple syrup, balsamic, and tamari or soy sauce. Bring to a simmer for 10 minutes, or until the rhubarb is soft and starts to break down.
Turn off heat. Add butter and strawberries (reserving a few for topping if using sauce to make a meal) and stir in butter and strawberries. Enjoy warm off the stove, or at room temperature!
FreshFix Tip: This spread can be used in a wide variety of ways. Our favorite is to make a grilled cheese on sourdough using this spread, some chevre, and some chopped fresh rosemary! (This can also be done as an open-faced sandwich on a piece of toast.) Finally, this spread can be used as a topping to finish grilled meat or tofu!


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