Rhubarb has bright red, celery-like stalks that are topped with deep green leaves. The leaves are poisonous and definitely not edible, so should be removed before cooking.
Rhubarb has a very tart flavour which is loved in sweet recipes where a lot of sugar is added for balance. It has also become a popular ingredient in savoury recipes where the sour flavour is used in conjunction with hot spices.
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