Rhubarb is a vegetable with a unique taste that makes it a favorite in many pies and desserts. Ergo its inclusion as an unusual "fruit". It originated in Asia over 2,000 years ago. It was initially cultivated for its medicinal qualities, it was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America.
Rhubarb is often commonly mistaken to be a fruit but rhubarb is actually a close relative of garden sorrel, and is therefore a member of the vegetable family. Rhubarb is rich in vitamin C and dietary fiber. Rhubarb stalks are commonly found in supermarkets, fresh rhubarb is prized by gourmet cooks. Rhubarb should never be eaten raw, as it contains high amounts of oxalic acid. It should always be cooked as in stews, pies or jams.

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