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.
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