Rhubarb

Rhubarb is a vegetable with thick, firm stalks typically red or pink in colour, most commonly used in the kitchen as a fruit. The stalks have a distinctly tart flavour and should be chopped and usually sweetened before use. It is most often used in pies, cakes, jams, compotes, and sauces. A classic combination is rhubarb with strawberries. The leaves of the plant are toxic and must not be consumed. The season begins in spring and lasts until approximately June. Rhubarb is rich in vitamin K, calcium, and antioxidants. Adding sugar before cooking is recommended to balance its natural acidity.