Rhubarb is a member of the buckwheat family with stalks up to 2 feet long.

Rhubarb's stalks are the only edible portion of the plant — the leaves contain oxalic acid and can be toxic.

While rhubarb is generally considered a fruit, botanically it's a vegetable.

Many varieties of rhubarb exist, most of which fall into two basic types — hothouse and field grown.

Rhubarb has intensley tart flavor and tough, fibrous stalk that is typically cooked with sugar and other berries to make it paltable. Thanks to all-natural sweeteners like erythritol and stevia, you can enjoy a traditional Strawberry Rhubarb Crisp without concern for spiking your blood sugar.

Rhubarb is a good source of calcium, potassium and vitamin C, and also provides anthocyanins.

The field-grown plant can usually be found from late winter to early summer, with a peak from April to June. Choose crisp stalks that are brightly hued. The leaves should be fresh-looking and blemish-free. Highly perishable, fresh rhubarb should be refrigerated, tightly wrapped in a plastic bag, for up to 3 days. Wash and remove leaves just before using.