Rhubarb
Rhubarb is a vegetable with a reddish-pink stalk and large green leaves. But fair warning: rhubarb leaves are toxic and the tartly flavored stalks are tough to eat raw. However, the stalks are commonly cooked with sugar or other sweeteners to make sauces, jams, chutneys, or pie filling — and taste out of this world! Rhubarb is also a great source of anthocyanins, anti-inflammatory antioxidants that can help prevent arthritis and memory loss.
