Look for firm, full stalks, without blemishes or bruises which allow the juice to escape at the wounds

Place in the refrigerator crisper for a few days, though it softens quickly

May be frozen cut in sections

A hardy large-leafed plant whose stalks are edible once cooked - though be careful, the leaves are toxic!

Cut off the two ends of the stem; peel only if it is hard and woody; wash and cut into sections

Rhubarb is rarely eaten raw because it is highly acidic, except with sugar or salt;

When cooked without sugar it can replace a bitter ingredient in a recipe or accompany meat or fish;

it can replace cranberries in most recipes and is wonderful combined with orange zest.