Rhubarb is a perennial plant known for its thick, edible stalks, which are typically red or green. The stalks are often used in cooking and baking, especially in desserts like pies and crumbles. However, the leaves of the rhubarb plant are toxic and should not be consumed. This plant thrives in temperate climates and is usually harvested in the spring. Rhubarb is rich in vitamins and minerals, making it a nutritious addition to various dishes. Its tart flavor pairs well with sweet ingredients, making it a popular choice for jams and sauces.