Rhubarb

Rhubarb is a stem, not a fruit, but it is used like a fruit. Buy firm, crisp, tender rhubarb with thick stalks, not thin and shriveled.

Cut off all traces of leaf, which is poisonous. Trim the root end, if necessary. Peel with a vegetable peeler, if desired, or omit this step if the skin is tender. Cut into desired lengths.

Percentage yield: 85–90% (if purchased without leaves)