Rhubarb, raw

Rhubarb stalks are tart and fibrous, with a texture similar to firm celery, and are almost always cooked with sugar since eaten raw they are quite sour; the leaves are never eaten and should be discarded. The classic pairing is strawberry, combined in pies, crisps, and crumbles, but rhubarb is also stewed into a tangy compote or sauce served alongside roast pork or duck, folded into jams and chutneys, or poached in a light syrup for use in desserts and breakfast toppings over yogurt or oatmeal. Before cooking, the stalks are typically trimmed at both ends and any coarse strings peeled away, then cut into short lengths that soften quickly once heated with sugar and a little water.

Look for firm, crisp stalks without soft or shriveled ends; color ranges from deep pink to mostly green and does not reliably indicate ripeness or how tart the stalks will taste. Store stalks in the refrigerator wrapped loosely in a damp towel or bag for up to a week, or chop and freeze for later baking, since frozen rhubarb cooks down just as well as fresh. Raw rhubarb itself is very low in calories and sugar, just 21 calories and 1.1 grams of sugar per 100g, though recipes typically add sugar to balance its natural tartness before it reaches the table.