Botanically, rhubarb is a vegetable (it’s related to sorrel and dock) but its thick, fleshy stalks are treated as a fruit, despite their tart flavour.
Garden rhubarb, is grown outdoors and arrives in spring. Its stalks are deeper red and tinged with green, while its leaves are bright green. It has a more intense flavour and robust texture than the forced variety.
Although it can be eaten raw, rhubarb tends to be too tart this way, and it’s usually best when cooked with plenty of sugar. It goes well with both ginger and strawberries.
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