Rhubarb, which looks like a pink celery stalk, is botanically a vegetable, but it is used as a fruit, largely in pies and sauces. Field-grown rhubarb appears on the market from April through June or July. Rhubarb is sold loose and in 1-pound bags, like celery. Choose well-colored, good-sized, straight, firm crisp stalks. Avoid stalks that are limp. If the leaves are attached, they should look fresh and crisp; small leaves usually indicate younger, more tender stalks. Never eat the leaves, they are poisonous.
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