Rhubarb is an Asian plant which was traditionally valued for its medicinal, purging qualities, and was first used in cooking by the English. The strong, scarlet-colored stalk of the rhubarb is edible, however the green rhubarb leaf contains poisonous oxalic acid and must be removed. Because of its extreme tartness, rhubarb is never served fresh, and must be baked, poached, or stewed with sweetener. Cinnamon, lemon, orange, and ginger complement it well. Although rhubarb is a vegetable, it is commonly prepared like a fruit in preserves, compotes, mousses, pies, and sauces to accompany certain meat, pork, or fish dishes.
Rhubarb is high in many vitamins and minerals, including iron, magnesium, phosphorus, and potassium. Its firm stalks should snap easily and release sap, and it can then be frozen or stored for a short time at a cool temperature. Rhubarb grows naturally from May through July, but it is cultivated throughout the winter and is thus available year-round.
