Rhubarb's tartness warns people that the acid is present. Nutritionally, however, rhubarb is worth the risk. Rhubarb that reappears in fall is an important source of vitamins and minerals, particularly calcium.
Tartness increases with age, so only young, tender shoots can be eaten raw.
Chopped rhubarb is a welcome addtion to any soup or baked good, especially when combined with strawberries. Store rhubarb for up to one week in the refrigerator wrapped in a damp towel. Or, rhubarb stores well in the freezer, either raw or cooked. See the freezing foods section for more information. Use as a jam or pour over cake or ice cream for a flavorful dessert.