Although technically a vegetable, rhubarb is often used as a fruit and is a good source of vitamin C, potassium, and manganese. Rhubarb stalks (the only part of the
plant that should be eaten) are very tart but when sweetened, give rich flavor and texture to sauces and pies. Rhubarb can
also be blanched, diced, and added to salsas and salads. Rhubarb is available in some locations year-round, however, field-grown
varieties are harvested from April through July.
View Recipe: Raspberry-Rhubarb Pie