Rhubarb

Rhubarb is a perennial plant known for its large, triangular leaves and long, fleshy petioles, commonly referred to as stalks. The stalks are typically red or pink, although they can sometimes be green. While the leaves of the rhubarb plant are toxic due to high levels of oxalic acid, the stalks are widely used in cooking and baking. Rhubarb has a tart flavor, making it a popular ingredient in desserts such as pies, crisps, and jams. It is often combined with sweeter fruits like strawberries to balance its acidity. Rhubarb is also used in savory dishes and can be stewed, roasted, or made into sauces. Rich in vitamins and minerals, rhubarb is a nutritious addition to various culinary creations. The plant thrives in cooler climates and is typically harvested in the spring and early summer.