Seasonal Produce: Rhubarb
A vegetable that is used like a fruit in cooking, rhubarb has pink to red celerylike stalks and large green leaves. The only part of the plant that is edible is the stalk; the leaves are toxic and must be removed and discarded. The tart-flavored stalks are always served sweetened and cooked. Field-grown rhubarb is available April through July, while hothouse varieties are sold January through June.
Looking for some easy and delicious ways to cook with rhubarb? Check out our rhubarb recipes