Botanically classified as a vegetables, it is now generally thought to be a fruit and this is how it is usually eaten. Rhubarb is usually sold with its leaves on and although this helps prevent the stalks from wilting, the leaves should be removed before cooking as they contain poisonous oxalic acid.
The edible part of the rhubarb is the crisp, pink or red stalk. These can be cut into two pieces and stewed or used in pies, crumbles, ice cream and jams.
Although tough stalks should be peeled first to remove the tough fibres. Forced rhubarb is grown in long tubes that force the stalks to grow up towards the light. This type is usually found at the beginning of the season and takes only abut 5 minutes to cook. Rhubarb goes with custard, duck ginger,orange and pork.
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