If you’re looking for a new veggie to add to your weekly rotation, we’ve got a suggestion. Rhubarb is bright red, a little sour, and—despite some confusion—a vegetable, not a fruit. You probably know it best as a pie filling, but there are plenty of other uses for the stalk that don’t involve dessert. These rhubarb recipes prove you can throw the pretty veg into smoothies, cold drinks, oat bars, and even savory dishes to add a pop of color and a tart taste to your meal.
Just make sure you know how to use it… rhubarb leaves contain poisonous toxins and shouldn’t be eaten cooked or raw. Most grocery stores get rid of the leaves, but if not, be sure to remove them before getting started.