Rhubarb in season in Australia
Rhubarb is in season in Australia from February to August, and at its peak from March to July. This is the cooler south; the tropical north has its own calendar.
At its best
Rhubarb is a cool-weather crop. It shows up in a winter seasonal guide from Australian program 12WBT as in season in June and July, and we count it as in season from February to August.
At the shop
You are buying the stalks only. At home, trim both ends, because the root end is inedible and the leaves are toxic. Rhubarb contains oxalic acid, with the highest concentration in the leaves, and they should not be eaten.
Keeping it
Leave the stalks unwashed, wrap them in a damp cloth or paper towel, and put them in a plastic bag with holes poked in it, in the crisper. Whole stalks last up to three weeks this way. Once chopped, rhubarb lasts only two to four days because the cut ends rot faster.
Three dinners
- Stewed rhubarb with yoghurt Sugar, a splash of water, ten minutes on the stove.
- Rhubarb crumble With a little ginger in the fruit.
- Pork with rhubarb sauce Tart against rich.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.