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.