There are many varieties of rhubarb (which is a vegetable, not a fruit), from the greenish-pink Victoria to the intensely ruby Crimson Red. Cooks vary in their preferences for field- or hothouse-grown plants, and choice is often determined by what's available in a specific area. All varieties contribute a pleasantly tart taste that needs to be balanced by the addition of a sweetener. For best results, keep the following tips in mind.

Tender Stalks The slenderness or plumpness of the stalks isn't an indicator of tenderness. Instead, look for firm, unblemished stalks without woody ends.

Dangerous Leaves Rhubarb leaves should never be eaten because they're toxic. Be sure to discard the leaves before storing and using the stalks.

Brief Storage Rhubarb is best used within a few days and should be stored in the refrigerator in a loose plastic bag. Before use, trim the ends and wash the stalks to remove any residual grit.

Pretty in Pink To manitain rhubarb's pinkish to red tint, don't peel the stalks, if possible. Stringiness can be an issue, but slicing often takes care of this. If you have to peel the stalks, use them where color is less important or in combination with another reddish fruit, such as strawberries.

To keep the color when cooking, don't overcook it. Cook it just until tender and immediately remove it from the heat. And be sure to use nonreactive pans (for example, coated steel, coated aluminum, coated copper or glass) when cooking rhubarb because of its high acidity. Pans made of uncoated aluminum or cast iron will react with the acid in the rhubarb, resulting in discoloration and a metallic taste.