Select
Rhubarb is usually located in the market not too far from the strawberries. Look for stalks that are sturdy without any bend. They should also be smooth without any cuts or scrapes. Colors will range from a very pale pink to a ruby red. I try to grab the dark red stalks.
I almost never find rhubarb with its leaves still attached and it’s for a good reason, they are toxic. If you grow your own or find rhubarb with its leaves, just cut off and discard. Rhubarb stalks lack the oxalic acid that make the leaves toxic so they are completely fine.
Store
Our local farmers market keeps the stalks in a vase of water so I do this at home and it keeps them very fresh and sturdy for a few days…at least. Or, you can store in a bag in the fridge for about a week.
Prep
Wash, remove ends and any leaves. Using a vegetable peeler, remove just the outer stringy layer if you plan to use raw but I think rhubarb is at its best when boiled down with some sugar, preferably with strawberries, too.
Recipes
Strawberry-Rhubarb Spinach Salad
Dutch Baby Pancake Topped with Greens and Strawberries with a Rhubarb Vinaigrette