Rhubarb

Selection: Rhubarb has large, triangular leaves that are not edible due to their high oxalic acid content. The edible part is the thick, fleshy stalks (petioles), which can range in color from red to pink to pale green.

Preparation: Rhubarb is commonly used in desserts such as pies, crumbles, and compotes. It pairs well with strawberries and other sweet fruits. Rhubarb can also be used to make sauces, jams, and even beverages.

Good for you: Rhubarb is low in calories and a good source of vitamin K, vitamin C, and dietary fiber. It also contains antioxidants that may offer various health benefits.

And taste so good: The stalks have a tart, tangy flavor and a consistency similar to celery. They are often cooked with sugar to balance the sourness.

Storage: Rhubarb is best stored in the fridge.