Rhubarb

Rhubarb is a unique and vibrant vegetable, often mistaken for a fruit due to its frequent use in sweet dishes. Characterized by its long, slender stalks that range in color from pale green to deep ruby red, rhubarb boasts a tart, tangy flavor that becomes pleasantly mellow when cooked with sugar or other sweeteners. Its leaves, however, are toxic and should never be consumed. Rhubarb is a popular ingredient in pies, crumbles, jams, and compotes, where its sharpness complements the sweetness of other fruits like strawberries. When selecting rhubarb, look for firm, crisp stalks and avoid any that are limp or blemished. Its distinct taste and vibrant color make rhubarb a favorite for adding a refreshing twist to both traditional and modern recipes.

Rhubarb is typically found in the produce section of most grocery stores, often near other fresh vegetables and fruits. Look for long, firm stalks that are a vibrant red or pink, sometimes with a touch of green, and avoid any that appear wilted or have blemishes. Rhubarb is usually stacked alongside items like celery and leafy greens, since its stalks have a similar appearance and texture. During its peak season in spring and early summer, you may find larger displays or even special signage highlighting its availability. If you have trouble locating rhubarb, ask a store employee for assistance, as some stores may only carry it seasonally or keep it in a refrigerated produce case. Remember, only the stalks are edible; the leaves are toxic and should be discarded before use.