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.

The bright red stalks, which are in from April to June, look like celery and have a very tart flavor. While the stalks are edible, rhubarb leaves are are highly toxic, and should be removed.

Rhubarb comes in a range of colors, from pale red to green, with the green ones being the most tart. Thicker, larger stalks are tougher and more fibrous than smaller ones.

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.

1 cup chopped rhubarb* *Rhubarb stalks vary in thickness, so a single thick one could provide enough, but a little extra wouldn’t hurt; trim away any bits of leaf, slice the stalk from top to ...

Raw rhubarb is crisp and super tart, which is why you’ll often see it paired with sweeter fruits like strawberries. And as the stalks cook in cakes, pies, and preserves, they become delightfully ...

Rhubarb is like zucchini, only three months early. If you live near somebody with a patch of the cherry-red stalks, there likely will be some piled on your front step.

Rhubarb varieties vary in color and the number of seed stalks produced. Some varieties, such as valentine, are more likely to bolt than others and may not be the best choice for hot summer ...