It is a vegetable that looks like red celery but is often used as fruit (nickname is pieplant). Only the stalks are edible. The green leaves are toxic and never used. The firm, fibrous, stalks are greenish pink to dark red and can be 60 cm long.
The flavour is very tart, which works well in savoury dishes as well as baked desserts.
Keep refrigerated up to 8 days.
Prep and cook.
Remove and discard any leaves.
If the stalks are stringy, peel them like celery or pull off the strings. Slice the stalks on the diagonal against the grain. To cook: stew poach, sautéed or baked, you can use in marinade, sauces, jams and preserves and in pies or strudels and any other baked good. Cook rhubarb in non aluminum pots only, as it reacts with the metal.
Goes with Herbs, spices and flavours such as, allspice, brandy, brown sugar, cinnamon, cloves, cream, ginger, honey, maple syrup.
Foods: Apples, blackberries, blueberries, duck, oranges, plums, pork, raisins, salmon, strawberries.
Low in calories fat and sodium.
Excellent source of vitamin K.
Contains lutein and zeaxanthin, antioxidants that may promote eye health.