RhubarbeChouTomates

Rhubarb

Les Fermes Serbi is the largest fresh rhubarb producer in Quebec. They cultivate more than 10 hectares of rhubarb, which means 50,000 plants.

In order to differentiate themselves from other producers and to give a new life to an often neglected or forgotten vegetable, Les Fermes Serbi designed a new packaging technique which quickly became the enterprise’s trade mark. The rhubarb is wrapped in bunches of nine stems without the leaves and each one comes with a recipe. The package is then immersed in a water pan at 1 °C in order to maintain the rhubarb’s freshness and to prolong its shelf-life.

A plant native to Central Asia, rhubarb is eaten as a fruit, but it is actually a vegetable. Only the stems are edible. They are harvested when they are sturdy and is just the right size. Raw rhubarb is rich in potassium and contains vitamin C and calcium. Contrary to popular belief, the rhubarb harvest starts mid-May and continues until the end of September.

Nutritional value (per 100 g)
Water 94 %
Proteins 0,9 g
Fats 0,2 g
Carbohydrates 4,5 g
Calories 21