Rhubarb is considered a fruit because it is usually eaten as a dessert, but it is actually a vegetable.
Thought to be a native of Tibet, rhubarb is the leaf stalk (or petiole) of a perennial plant. The leaves are not eaten as they are poisonous.
Refrigerate in paper bags.
How to prepare
Remove leaves. Wash young rhubarb stalks and cut into equal lengths. Older, thicker rhubarb needs any coarse strings to be peeled off before slicing. Do not eat the leaves as they are poisonous.
Ways to eat
Rhubarb can be stewed with a little sugar and eaten as a dessert. It can be used in muffins, cakes, jams, flans or in crumbles, in place of, or in addition to, apple.
Suggested cooking methods
Bake, braise, stew.
Rhubarb is one of the highest calcium containing vegetables; however, calcium absorption may be inhibited by the presence of oxalic acid which is also found in rhubarb. Cooking can reduce the effect of oxalic acid. Rhubarb is a good source of vitamin C, a source of dietary fibre and calcium, and contains potassium at dietary significant levels.