Rhubarb has often been called the “pie plant." It's true that the unique, tart flavor of rhubarb has made it a favorite in pies and desserts, but it's also a fantastic ingredient in tangy sauces, chutneys & compotes that make a great accompaniment to savory dishes, including meats, fish & fowl.
Originally cultivated in Asia over 2,000 years ago for its medicinal qualities, it was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America. Because of its use in pies & desserts, rhubarb is generally considered by many to be a fruit, but it's actually a vegetable!
Rhubarb is good for you, too. High in Vitamins A and C, calcium and fiber, one cup of rhubarb contains only about 26 calories. Only the petioles (stalks) are edible, however. The leaves of rhubarb contain high amounts of oxalic acid and are unsafe to eat in any quantity.
Enjoy the tart, excitingly tangy flavor of fresh rhubarb while it's in season!