Rhubarb is in season
Rhubarb is in season—look for it now at your local farmers market or in the produce section of your grocery store. As part of the buckwheat family, rhubarb is technically a vegetable. But, A US Customs Court ruling in 1947 in New York made it an official fruit in the United States.
Rhubarb is typically in season in the Midwest from April through June. A staple in many farmstead gardens, the perennial plant can come back year after year for more than 10 years.
Some rhubarb stalks, which are tart and acidic, are more red or pink than others. The stalk is the only edible part of the rhubarb plant as the leaves are toxic. Rhubarb leaves contain high amounts of oxalic acid, which can cause health problems when eaten in large doses.