Though most people think of Rhubarb as a fruit, it is really a vegetable closely related to sorrel. Rhubarb is tart, very tart, which is why it should be cooked with some kind of sweetener.
Rhubarb is a very good source of dietary fiber, vitamin C (16% of dv), Vitamin K, valcium, potassium and manganese.
Incredibly versatile, rhubarb can be used for desserts, pastries, jams, pickles, conserves, sauces and more. Make rhubarb Twizzlers by sugaring and roasting.
Strawberry Rhubarb Pie
1 1/4 c Sugar
1/8 ts Salt
1/3 c Flour
2 c Fresh strawberries
2 c Fresh rhubarb, cut in 1" pieces
2 T Butter or margarine
1 T Sugar
1 Pastry for 2-crust pie
Combine 1 1/4 cup sugar, salt, and flour. Arrange half the strawberries and rhubarb in a pastry-lined 9 inch pie pan. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Install top crust and flute edges to make high-standing rim. Brush top of pie with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents in top crust (if you did a lattice crust then you can skip this step). Bake in hot oven (425 F) 40 to 50 minutes or until rhubarb is tender and crust is browned.
Recipe from The Rhubarb Compendium