Rhubarb
Although rhubarb is thought of and used by most people as a fruit, it is in fact, a vegetable. Its brilliant pink stems have a wonderfully tart flavour that combines well with blander, sweeter fruits such as strawberries. It may also be used for any dishes that also call for gooseberries, apples or plums, such as pies, crumbles and fools.
Rhubarb may be stewed or poached in some water and a quantity of sugar, or simply sprinkled with a little water and sugar and covered with a pie crust or crumble topping before being baked in the oven.
Rhubarb is often sold with its leaves intact to prevent the stems from wilting; however, these leaves contain a poisonous substance called oxalic acid and so must be discarded before cooking.
