Thought to be a native of Tibet, rhubarb is the leaf stalk of a perennial plant. The leaves are not eaten as they are poisonous. It can be stewed with a little sugar and eaten as a dessert, used in muffins, cakes, jams, flans or in crumbles, in place of, or in addition to, apple.
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.
Did you know, Rhubarb is considered a fruit because it is usually eaten as a dessert but it is actually a vegetable.
Refrigerate in plastic bags to keep as fresh as possible.
Bake, braise, or stew. Typically used in desserts in place or alongside apple.
Always remove the leaves before cooking as these are poisonous. Only eat the stalks.