Fresh rhubarb should have firm, crisp plump stalks and perky leaves with a good colour. Whilst the leaves are inedible the stalks should always be cooked before eating. Stored correctly fresh rhubarb should keep well for a couple of weeks.
Here are some easy recipes with rhubarb to give you some ideas of how to put this brightly coloured vegetable to good use at home this summer:
Discover here one of our favourite slow-cooked beef stew recipes, for those that have a whole day to wait for it to be ready. But do not also forget to browse our other four top beef stew recipes from around the world.