Rhubarb orginated in Russia and was used for medicinal purposes only until the 18th century. It is really a vegetable relative of sorrel but is treated as a fruit because of its use in desserts and sweets. Rhubarb is available all year round in Australia but can differ in size and colour. Generally look for redder stalks as they are sweeter than green stalks. Look for rhubarb sold in bunches that are crisp and upright. Remove the leaves and store raw or cooked in the refrigerator. Cooked rhubarb can be frozen.