Rhubarb is not a true fruit, but tends to be treated as such in the kitchen. It has a fresh, yet tart flavour, which works well with creamy desserts, but also meats (like pork) and oily fish (like mackerel). The edible part are the brightly coloured stalks. When cooked, sugar tends to be added to sweeten the finished product. It is very watery, so no need to add much extra liquid. Rhubarb was used in China as medicine and was only brought to Europe by the Venetian merchant Marco Polo in the 13th Century, but has only been cultivated for consumption since the 18th Century.
When buying – only choose the crisp and firm stalks.

Make these delicious Rhubarb muffins.