Rhubarb is in season from April to September in the United States. I bought some when it was in season last year and clicked these photos then. I made cake with it on the day I got to know about my son's food allergies - It was indeed a depressing day and I almost ate the whole cake.
I first tasted rhubarb when we lived in Belgium in a restaurant that served it with venison. It went well with the gamy flavor of venison. I had no clue, what this vegetable was back then. I then came across it in desserts.
The stalk of the rhubarb is firm, and while red on the outside, it's green inside. Botanically, rhubarb is a vegetable but it is treated as a fruit, and is used mainly in pies and desserts. I love the tart taste of rhubarb.
To buy rhubarb, look for the firm, plump and crisp stalks. Beware - do not eat the leaves as they are poisonous - they contain oxalic acid. Rhubarb should be stored in fridge as it wilts easily. It can't be stored for more then a few days after you buy it. Use it in desserts to make cakes, pies, puddings, crumbles and jams.
I will definitely buy Rhubarb when it appears in the supermarkets this year and will post a recipe here.
For more information on rhubarb click here.
The above photo is going for Click, it is a monthly food photography event hosted by Jugalbandi.