Rhubarb, a classic furnish accumulation of open as well as early summer, is a vegetable that mostly gets baked as yet it were a fruit. Its long, crisp stalks demeanour a lot similar to reddish-pinkish-purplish celery. They have been utterly tart; mostly some sort of sweetener is adding in a cooking process, generally when rhubarb is used in dessert recipes. Its nickname is a pie plant, given it so mostly ends up as a pie filling or crisp or cobbler infrequently along with a sweeter fruit, similar to strawberries or raspberries. Rhubarb can additionally be made into jam or compote to be canned.Rhubarb is sole in bunches, or infrequently as individual stalks. Choose fresh, crisp stalks with great tone as well as no blemishes, afterwards trim a tops as well as bottoms as well as peel off any noticeably stringy bits. If any leaves have been attached, throw them out they have a tall level of healthy toxins as well as should not be eaten. Rhubarb can be stored in a refrigerator for up to 5 days, wrapped in plastic.Rhubarb Custard Pie(pictured above)Strawberry Rhubarb CrispRoasted Rhubarb Compotefrom Food Network MagazineStrawberry Rhubarb ShortcakeLemon Bundt Cake with Berry Rhubarb GlazeRhubarb Mimosafrom Food Network MagazineWhats your favorite thing to have with rhubarb? Tell us in a comments.