Stewed rhubarb and apple with a dollop of cream was one of my favourite home made desserts growing up.
If you’ve never cooked it before, there are plenty of recipes online, some containing apples, some with strawberries. Apparently, it also goes well with ginger.
A word of warning, rhubarb leaves contain a poison called oxalic acid, so should never be eaten – cut them off and discard.
Regarding whether it’s a fruit or vegetable, it appears that botanically it is a vegetable, but its thick, fleshy stalks are treated as a fruit, despite their tart flavour.
Have a great week!
Cheers,
Michael