Rhubarb is technically a vegetable, being the stem of the rhubarb plant. Rhubarb is a spring fruit, which can be purchased thin and slightly sour. If rhubarb is left until later in the season the stems become thick, woody and tough. Rhubarb is also available canned. When rhubarb is fresh, rhubarb is stewed with a little sugar and eaten with cream or made into a crumble and eaten with custard.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.