Rhubarb is native to China. The stalks look like celery, but are pinkish-green or bright pink in color. The stalks are very tart. They are often cooked with sugar as a dessert. The leaves are poisonous and should NEVER be eaten.
Refrigerate rhubarb in a plastic bag; use within a few days.
Rhubarb can be used in pies, compotes, tarts, and more. Wash and cut stalks into small pieces. Cook with water and sugar until mushy, about 10 minutes.
Why It's Great
Fat free, cholesterol free, sodium free, low in calories.