Rhubarb stalks have a strong, tart taste with crisp texture similar to Celery. Though mostly used in desserts it is technically know as a vegetable. Only the stalks can be eaten as the leaves are not edible and toxic.
Despite it being too tart to be eaten raw, in the western world in earlier years, it was seen as a cheap treat when dipped in sugar.
Barry’s tips: Cut the stalk into small pieces and stew them to cook it before making pies and pastries, or it can be used to make jam or pickled. Due to their tart flavour sugar is needed in the cooking.
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