Rhubarb
Rhubarb is a vegetable, but often treated like a fruit due to its common use in desserts. It's the fleshy, edible stalks of the plant that are typically cooked and used for food.
Flavor: A distinct, tart, and somewhat sour flavor. When raw, it can be quite sour, similar to a lemon. When cooked, the tartness mellows, and rhubarb often has a balanced sour-sweet flavor, sometimes with a hint of celery or green apple. Many people find the flavor of rhubarb to be similar to a combination of strawberries, raspberries, and blackberries.
Uses: Commonly used in pies, crumbles, cakes, jams, and sauces. It can be cooked into compotes or sliced thinly and baked into desserts.
Health Benefits: A good source of antioxidants, fiber, and vitamin K, which can support bone health, digestion, and heart health. It also contains anthocyanins, which have anti-inflammatory and antioxidant properties.