A leafy plant that can reach a metre in height with thick red stalks, rhubarb is a winter vegetable that is rich in iron and vitamins A and C. The stalks can be used in pies and crumbles as it pairs well with apples and ginger. Do not eat the leaves of the rhubarb as they can be poisonous.
Available all year round. Peak Season is Winter.
For optimum keeping, remove the leaves of the rhubarb and cut the stalks. Place them in the dry crisp area of the refrigerator.