Rhubarb is a mysterious plant that most people don't know anything about. It’s actually a vegetables, but prepared like a fruit. Its best used in sauces and desserts.
It looks like pinkish green celery. Look for fresh and crisp stalks without split ends.
Trim the leaves since they have toxic levels of an acid that should be avoided. Wash the stalks and cut off the leaves near the base.
You can eat raw rhubarb by dipping the stalk in sugar, honey or maple syrup.
Cut the rhubarb just before using for maximum freshness, then scatter with sugar, cover with foil and bake at 350 F for 15 minutes.
To poach: scatter with sugar, add a little water and simmer for 8 minutes until pureed.
Rhubarb provides a good source of vitamin K, which supports healthy bone growth and might prevent against Alzheimer’s.