Rhubarb has to be one of the easiest and quickest cooking ingredients to grow. It is incredibly versatile and can be used to make everything from crumbles to jams. It is actually a vegetable rather than a fruit yet all our uses for it seem to be more 'fruit' like in nature. 
Its large green leaves are toxic, containing a large amount of corrosive oxalic acid, its roots contain anthraquinones which while are not as toxic as the leaves have a laxative effect and are potentially ...