Rhubarb is a vegetable that is native to Asia, but is now widely cultivated in many parts of the world, including Europe and North America. It has a long, thick stem that is typically red or pink in color, with large green leaves that are not edible.
Rhubarb has a tart, tangy flavor, and is often used in desserts, such as pies, tarts, and crumbles. It can also be used in savory dishes, such as sauces or stews.
To prepare rhubarb, wash the stems and cut off the leaves and the tough ends. Rhubarb can be eaten raw (although it is quite tart), but is more commonly cooked to soften the texture and reduce the tartness. It can be boiled, stewed, or roasted,