The stalk of the rhubarb plant ranges from green to dark red and has a very sour flavor with long thin fibers running the length of the stalk. Similar in consistency to celery, rhubarb is usually chopped and cooked with sugar to sweeten, then eaten in a pudding like texture or put into pies and other desserts. The flavor combines well with strawberries. Note: the leaves are toxic and should not be eaten.
Rhubarb plants have long green leaves and reddish leafstalks that are edible when sweetened and cooked.
Selecting and Buying
It is generally available at most supermarkets in late spring and early summer
Preparation and Use
Look for rhubarb with firm, fresh stalks and perky leaves.
Conserving and Storing
Rhubarb, if not used immediately, can be stored by refrigeration, caning, freezing or drying. It is best to cook them within 2-3 days of buying because they can wilt easily. Keeping the leaves on can help keep the rhubarb's freshness is not used immediately.