Rhubarb is delicious in desserts, jams, and all kinds of recipes, but what exactly is this sweet, stalky vegetable? We've got a full breakdown for you.

If the stalks are sold with leaves attached, be sure the leaves look fresh, not wilted. While rhubarb’s color can vary from red to pink to light green, its hue generally doesn’t affect the flavor.

Rhubarb tips o Choose stalks that are firm and crisp with glossy skin that is free of blemishes. Check both ends to make sure they aren't dried out. o Wrap, unwashed, in plastic, and refrigerate 3 ...

Memories of rhubarb are threaded through the lives of many Minnesotans, from dipping ruby-red stalks in sugar before taking a bite to hoping that dessert at Grandma’s would be her famous rhubarb ...

Cut the stalks into pieces about ½ to ¾ inches long. Mix the Cappelletti and sugar in a saucepan, bring it to a boil, add the rhubarb, and let cook for about 2 minutes.

Rhubarb may be botanically a vegetable, but it is legally a fruit, as ruled by the U.S. Customs Court in Buffalo, N.Y., in 1947. Whatever you want to classify it, rhubarb bridges the gap between ...

Put the rhubarb, pepper, shallots, vinegar, honey, ginger and a pinch of red pepper flakes into a medium skillet and set over medium-low heat. Stir together and cook until the rhubarb releases its ...

Cut the stalks into bite-sized pieces, about 3/4 of an inch. Combine the cut rhubarb in a bowl with the honey (heat it up to make it easier to mix), olive oil and salt.

Since it's extremely acidic — stalks have a pH of 3.1 — rhubarb can react with certain types of cookware, corroding materials like iron, copper, and aluminum.

Rhubarb stalks—both raw and cooked—are safe to eat. However, you should never eat rhubarb leaves; they contain oxalic acid, which makes them toxic and could lead to serious complications.

This recipe, however, leans into rhubarb’s savory side, tempering its cranky acidity with a little bit of honey and a good dose of schmaltz, courtesy of roasting chicken.