Typically used in preserves and sauces, or in dessert dishes such as tarts, pies and strudels, this very tart vegetable comes in a wide array of varieties. Choose rhubarb with straight, well-colured stalks and unblemished leaves. However, eat the stalks only, as the leaves contain oxalic acid and can be toxic.
Grow your own
Field-grown rhubarb is sold April through July and hothouse rhubarb is available from January to June. To grow your own rhubarb, read Raising Rhubarb from our sister site Canadian Gardening.