When shopping for rhubarb, choose stalks that are firm, crisp, and brightly colored. Avoid stalks that are wilted, bruised, or have brown spots. The leaves of the rhubarb should be green and healthy-looking. Rhubarb is a spring vegetable, so it is typically available from April to June.
Rhubarb is a good source of vitamins A, C, and K. It is also a good source of fiber and potassium. Rhubarb can be eaten raw, cooked, or juiced. It is often used in pies, tarts, and other desserts.