The product is prepared from top quality fresh rhubarb stalks, grown in Poland. The sound and clean plants are hand picked at the right ripening, washed and carefully inspected to ensure the absence of all foreign vegetable matters. Further plant stalks are infused into sugar syrup and dried on continuous belt dryer. No additives, colors, preservatives or flavors are used. The product is sieved and checked on metal detection for further packaging. Moisture: 12%, shelflife: 12 months, country of origin: Poland.

The plant is indigenous to Asia, and many suggest that it was often used by the Mongolians. The plant has grown wild along the banks of the River Volga for centuries; it may have been brought there by Eurasian tribes, such as the Scythians, Huns, Magyars or Mongols. The term rhubarb is a combination of the Greek rha and barbarum; rha being a term that referred both to the plant and to the River Volga. Varieties of rhubarb have a long history as medicinal plants in traditional Chinese medicine, but the use of rhubarb as food is a relatively recent innovation, first recorded in 17th century England, after affordable sugar became available to common people, and reaching a peak between the 20th century's two world wars. In temperate climates rhubarb is one of the first food plants to be ready for harvest, usually in late spring and the season for field-grown plants lasts until September.