Rhubarb is a vegetable (related to sorrel and dock) but its thick, fleshy stalks are treated as a fruit. Although it can be eaten raw, rhubarb tends to be too tart this way, and it’s usually best when cooked with plenty of sugar. It goes well with both ginger and strawberries. Stew or poach (8-10 mins) or roast (15 mins) rhubarb. Use it to make crumbles, pies or jam. Rhubarb can also be added to savoury dishes, as its tartness can stand up to fatty meats.
Beware of Rhubarb Leaves
Do not eat the leaves. Rhubarb leaves contain a poison called oxalic acid, so should never be eaten – cut them off and discard.