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Rhubarb is the edible stalk portion of the rhubarb plant. The stalks average 20 to 40 centimeters long, and range in color from light pink to ruby red, or even shades of yellow or green. The appearance and texture of Rhubarb is comparable to that of celery, while the flavor is tart and astringent, hence it is often cooked down with sugar to make the flavor more palatable. Only the stalks of the rhubarb plant are edible as the roots and leaves are TOXIC with no safe culinary use. This is said to be due to a high concentration of oxalic acid, an organic poison and corrosive found in many plants, but in considerably large amounts in Rhubarb leaves. Rhubarb is traditionally cultivated in two ways: field or hothouse grown. Field-grown rhubarb typically has dark red stalks and green leaves, while hothouse rhubarb produces pink or light red stalks with yellow leaves.