Rhubarb is the edible stalk portion of the Rhubarb plant. Stringy and tough, the stalks range in colors of light pink to deep ruby red and requires sweetening to be palatable.
Rhubarb is rich in multiple B-complex vitamins, such as folates, riboflavin, niacin, vitamin B-6, thiamin, and pantothenic acid. Rhubarb stalks also provide fair amounts of vitamin K which has a potential role in bone health as well as limiting neuronal damage in the brain, which has established vitamin K as a role in the treatment of Alzheimer's disease.
Rhubarb may be prepared as a vegetable but is more often featured in sweet recipes. Slice Rhubarb as you would celery and cook down with sugar into a chutney, or with strawberries into compote or jam. Toss sliced Rhubarb with apples or strawberries and sugar, flour and spices, then bake into pie or a crisp- topped with butter, flour, sugar and oats. Combine cooked, sweetened Rhubarb with orange zest and mix into softened butter for a compound spread. Quick-pickle Rhubarb slices in vinegar, sugar and salt and add to a salad with goat cheese and white asparagus. Rhubarb will keep in cool, dry storage for 2-3 weeks.