BC Grown Rhubarb is technically a vegetable, however its thick red stalks are treated as a fruit, despite their tart flavour.
Go for firm, crisp, plump stalks and perky leaves with good colour. Rhubarb leaves contain a poison, oxalic acid, so should never be eaten – cut them off and discard.
Store it in the fridge and eat within a couple of days.
All rhubarb is too tart to be eaten raw, so should be cooked with plenty of sugar. It goes well with both ginger and strawberries.