Make a Rhubarb pie! Rhubarb is an excellent source of vitamin C, and tastes great in a pie. It will grow almost anywhere, and can be made into jam, sauce or syrup. It will keep in the refrigerator for weeks, or stored frozen for months for later use.

Salmon Steaks, Chili Horseradish, Green Bean Alamandine, Waldorf Salad, Apple Pear Compote, Caribbean Fish, Sweet-and-Sour Spinach Salad, Roast In Apricot Mushroom Sauce, Jerusalem Kugel, Strawberry Rhubarb...this is just a sample of the recipes you can find in this wonderful search engine.

Rheum is a genus of perennial plants that grow from thick short rhizomes. The genus is in the family Polygonaceae, and includes the vegetable rhubarb (Rheum rhabarbarum or Rheum x hybridum.) The plants have large leaves that are somewhat triangular shaped with long fleshy petioles. The flowers are small, greenish-white to rose-red, and borne in large compound leafy inflorescences. A number of varieties of rhubarb have been domesticated both as medicinal plants and for human consumption. As leaves are toxic, the plant's stems are used in pies and other foods for their tart flavor.