Subhadrika Sen
The leaves of rhubarb are poisonous and must not be eaten.
Rhubarbs can be used to make sweet and savoury dishes, both.
Rhubarb is rich in fibre and Vitamin K.
Rhubarbs must be stored in the fridge, unwashed and wrapped in damp towel or storage cloth for maintainning a longer shelf live and its crunch.
When buying rhubarbs from the market, always choose red or pink stalks as they reflect upon the freshness of the ingredient.