Rhubarb is a perennial plant known for its thick, tart stalks, which are often used in cooking and baking. The stalks can be red or green, and they are typically harvested in the spring. Rhubarb is commonly used in desserts, such as pies and crumbles, and is often paired with strawberries to balance its sour flavor. The leaves of the rhubarb plant are toxic and should not be consumed. Rhubarb is rich in vitamins and minerals, including vitamin K and calcium. It is also low in calories, making it a popular choice for those looking to add healthy ingredients to their meals.