An attractive attribute of rhubarb is its availability year round.
The season for field rhubarb is from March through August.
Hot house rhubard producers start the forcing process in December with the first yields in January.
Frozen rhubarb is available 365 days a year.
Historicaly, part of rhubarbs popularity is due to it being the first fresh vegetable to appear on dining room tables long before other summer crops.