Produce of the Week Challenge - Rhubarb

Rhubarb is usually considered to be a vegetable; however, in the United States, a New York court decided in 1947 that since it was used in the United States as a fruit it was to be counted as a fruit for the purposes of regulations and duties. A side effect was a reduction in taxes paid.  You can check out Wikipedia for more information about the cultivation and uses of rhubarb. 

Buying Rhubarb
Look for rhubarb stalks that are flat and firm. Avoid rhubarb stalks that are limp and curled.

Seasonality
Spring and summer

Storing Rhubarb
Refrigerate unwashed rhubarb stalks in a plastic bag up to 3 days.

Preparing Rhubarb
If stalks seem coarse, pull off obvious strings. There is no need to peel the stalks. Trim off any rough areas. Next, cut stalks into 1/2 to 1-inch pieces before cooking, with slices cut on the diagonal, against the grain of the stalk to help break stringiness. Rhubarb has a high amount of acid and it is best to cook rhubarb in non-reactive cookware. (Do not cook it in cast iron, for example)

Rhubarb isn't just for pie!  Check out this site with more than 300 rhubarb recipes.
If you want recipes focused on reducing fat and/or sugar, take a look at recipes featuring rhubarb from SparkPeople.com.