Technically a vegetable usually eaten like fruit. Celery-like stalk, ranging from pink to red. Broad green leaves should not be eaten, they are toxic containing high levels of oxalic acid. Use in pies, sauces, puddings, muffins, jams and tarts.

Varieties include:
Winter Crimson, Sydney Crimson, Wilson’s Ruby and Victoria Giant.

Selection:
Choose crisp, firm and long brightly coloured stalks. Avoid rough or droopy stalks.

Storage:
Keep in refrigerator, sealed in either a plastic bag or airtight container.

Preparation:
Wash and cut stems. Discard leaves.

Cooking:
Stew by placing in saucepan with a little water and sugar. Simmer gently until rhubarb has softened.

Serving suggestion:
Rhubarb can be very tart so mix with apples or pears, top with a crumble topping and bake in the oven.

Try this recipe that uses rhubarb