While rhubarb might look like, the veggies are not in the same family. With pink, green, and magenta touches on its stalks, rhubarb makes a great addition to your food palette. The plant has big, green leaves, but be careful not to eat them because you’ll end up with an upset stomach as they are poisonous.
It can be eaten raw. Be mindful of the leaves and roots. They are off limits! Biting off rhubarb stalks with a dash of salt gives you a sour, tangy, little sweet taste. It’s sour, but not citrusy sour.
As a thick and tall counterpart, cherry red rhubarb has a tender and sweet taste that’s appreciated more by anyone who wants to take down the sour flavor by a few notches. It’s a deep red variant that’s the go-to option for freezing and rhubarb pies.
And although the deep red rhubarb is widely considered to have the strongest taste and the best quality, that is nowhere near the truth. As we can see, rhubarb is a plant that is shrouded in mystery.
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