Rhubarb is a very old plant, dating back to 2700 BC in China where it was cultivated for medicinal uses. It is available in the spring.
While rhubarb is used as a fruit it is actually a vegetable. Field grown rhubarb (aka cherry rhubarb) has deeply colored red stalks and tends to be more juicy, with a bolder acidity than a hot house produced rhubarb (aka stawberry rhubarb). The leaves of rhubarb are INEDIBLE and toxic when eaten in large quantities. The stalk has a sweet tart, lip puckering taste that is good for baking and in compotes.
1 cup of rhubarb is just 26 calories. It is a good source of Vitamins C and K. It is also a good source of Magnesium and Calcium.
Use in pies, compotes, muffins and cakes.
Rhubarb will keep up to a week when stored in a plastic bag in the fridge.