Our ultra-fresh, crips rhubarb stalks are grown by the Lancaster Farms Fresh Cooperative - a group of about 100 small-scale farmers in Pennsylvania practicing sustainable and/or certified organic farming methods. Field-grown rhubarb has denser flesh than hothouse -grown and - like all rhubarb - must be cooked with some sugar to be palatable. Peel away any strings as you would a celery stalk and discard all leaves (don't eat them - they are toxic!). Poach chunks in a simple syrup no more than 10 minutes. Use in relishes, chutneys, sorbets, pies, marinades, compotes, crisps and more.