Rhubarb is a tart perennial vegetable, although we tend to use it as a fruit. You want to only eat the stalks as the leaves are poisonous. Look for it in mid-April, give or take weather.Storage: Rhubarb should be refrigerated; the vegetable drawer in the fridge is perfect. It is still usable when limp, but you will get the best flavor and texture when rhubarb is firm.
Preparation: Remove the leaves (poisonous), and wash. You can eat rhubarb raw, but it is very tart so most people choose to cook with it.
Rhubarb Margarita Grilled Chicken with Rhubarb Salsa
Roasted Pork Tenderloin with Rhubarb BBQ Sauce
Roasted Rhubarb Salad Noodles with Kale and Spicy Rhubarb Sauce
Rhubarb-Date Chutney