The leaves of rhubarb should never be eaten as they contain toxic levels of oxalic acid. The rhubarb season runs from April to September, although it can be grown forced which accounts for its availability early in the year when other crops are scarce. Early forced rhubarb has a distinctive bright pink colour and delicate flavour, regarded by some as the finest in the world. In order to 'force', the vegetable, the roots of the early, rhubarb are dug up between November and January and replanted in huge sheds. Six weeks later the rhubarb is picked in true Victorian style, by candlelight, to allow as little natural light as possible to reach the plants and harm their tender pink stalks.
Outdoor rhubarb is a little darker in colour.
When buying rhubarb choose fresh crisp stalks, and peel off any stringy covering before use. Stand the stalks in cold water for an hour or so to refresh them before cooking. Otherwise store in the fridge, and eat within three days of purchase. Prepare the rhubarb by trimming off the leafy tops and the pale pink root slivers at the base of each stalk. Cream the butter and sugar together and when light and fluffy add the eggs one at a time heating well.