One of the few truly seasonal foods, rhubarb is available now through the summer. Long red and green stalks of rhubarb are often used as a fruit – think pie, jam, and sweet-tart sauces – but it is actually a vegetable.
Perennial rhubarb plants must be subjected to a hard freeze in order to grow and flourish in the spring. Hearty Midwestern and Northern gardeners are rewarded for making it through the winter when rhubarb is one of the first plants – along with asparagus – to emerge from their gardens. Read more