Every rhubarb stalk we ship can trace lineage to a small rhubarb patch that Alison’s mother planted on the farm in 1984. A few stalks from that garden multiplied into the hundreds of plants we now use to fulfill orders.
Eating Fresh and Food Uses:
A recognized sign of spring in the northern Midwest, tart rhubarb is harvested in April and May. It can be stewed into jams or pie fillings, used in desserts, served as a sauce with meat dishes, or made into wine. Rhubarb is best used fresh and can stay refrigerated for a few days. Freezing might not be the best option as its high water content does not lend well to freezing and thawing.
Fresh Rhubarb is harvested in May to June, usually for a period of four weeks.
At Branches and Berries, Wauzeka, Wisconsin, we produce fruits and supply berries for wineries, juice and other food and beverage industries.
- Fruits are packaged in 35-40 pound boxes
- Minimum order of one 35-40 pound box
- Fruit is sold in increments of 35-40 pounds
- Pallet lots of 1,000-1,300 pounds are available
- Frozen berries are available year round
- Fresh berries are available seasonally at the farm