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Rhubarb grows in long red / green stalks with broad green leaves. The leaves are actually mildly toxic, so are usually removed during harvesting. Because rhubarb is so tart, it’s usually cooked with a sweetener and/or a fruit, often in baked goods such as pies or bars. It can also be included in savory dishes and is especially tasty when paired with meats such as pork or chicken. You can find rhubarb locally during spring and early summer.