Beautiful red stalks of rhubarb have arrived at Earl’s signaling the beginning of spring. Often thought of as a fruit, rhubarb is actually a vegetable that can traced back to 2700 BC in China where it was used for medicinal purposes.
Only eat the leaf stalks or petioles. This is one vegetable where you do not want to use the whole plant. The leaves can be considered poisonous due to their high levels of oxalic acid.
How to buy
Look for bright red stalks which have a sweet rich flavor. The size of the stalk is not an indicator of tenderness!
Rhubarb is 95% water and high in potassium and vitamin c.
Storage and Cooking
Wrap loosely in plastic and store in the coldest part of your refrigerator. Do not keep for more than a few days or it will start to dry out. Place the stalks in cold water for about an hour to refresh them before cooking.