Rhubarb is a stalk vegetable that is usually eaten as a fruit. In appearance, rhubarb very closely resembles celery and ranges in color from a light pinkish green to a deep, brilliant fuchsia. The plant is actually a member of the buckwheat family and only the stalks are edible, since the leaves contain a fairly high amount of oxalic acid, a compound which can be lethal (though you would have to eat quite a bit to reach that dose). In small amounts, oxalic acid inhibits calcium absorption and can detract from the nutritional value of foods.

The vegetables are native to Asia, but gained popularity, especially in England, during the 17th century and have been cultivated ever since. Nutritionally, rhubarb is very low in calories and is a reasonably good source of fiber and vitamins C and K. It has a high calcium content, but very little of it, if any, can be used by the body as the oxalic acid will counteract efforts to absorb it.

 The height of the season is in April and May, though rhubarb can actually be grown year round in some climates. The plants do not thrive in hot temperatures, so they are far less commonly seen in the South than in the more northerly regions of the country. When selecting rhubarb, choose firm, fresh-looking stalks that have no soft or brown edges. The color of the plant has little bearing on its flavor, so choosing a paler stalk versus a darker one will have little effect on the outcome of a recipe, though a brighter vegetable will be slightly more visually appealing.

Raw rhubarb has a fresh, tart flavor, similar to that of a lemon, but it is almost never eaten raw. Generally, it is combined with other fruits, flavors and a lot of sugar. The rhubarb industry is trying to reinvent the plant and it is now showing up in a winder variety of dishes, though sweet desserts remain as the most popular use. Classic flavor combinations include pairing rhubarb with ginger and with strawberries, but food blogs offer up a wide range of recipes that you can try at home:

• Quick and Easy Rhubarb Cobbler 
• Rhubarb Ginger Bars
• Strawberry Rhubarb Pie
• Rhubarb Streusel Cakes
• Rhubarb Pudding Cake
• Vanilla Pannacotta with Rhubarb and Raspberry 
• Rhubarb and Apple Galettes