Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy stalks are treated as a fruit, despite their tart flavour.

How to Select

Go for firm, crisp, plump stalks and perky leaves with good color.

How to Store

Rhubarb wilts quite quickly - store it in the fridge and eat within a couple of days. Keep the leaves on until you're ready to eat it, as they'll help keep it fresh.

How to Prepare

Rhubarb leaves contain a poison, oxalic acid, so should never be eaten - cut them off and discard. Maincrop rhubarb can sometimes have some tough, stringly ribs so, after washing it, strip these off with a small, sharp knife then slice the stalk thinly or thickly as required. Forced rhubarb should be tender enough not to need peeling; just wash, then trim the top and bottom of the stalks and slice.

Recipes with this Vegetable