I've had this same rhubarb plant for the last five or six years.  It's an easy plant to grow and seems to thrive in all kinds of weather we have here in Tennessee.  The leaves on them are so pretty that I almost hate to harvest anything from it.

The top of the stalks sucker out from time to time with these white buds.  I usually cut 'em off.  And once I'm ready to harvest the stalks, I cut off the leaves.  The leaves are poisonous, so don't eat 'em. 

I must have a different variety of rhubarb than what's found in most stores.  Except for the lil bit of red you see at the end of the stalk, my stalks have never been red.

Instead, they're a pretty green.  Regardless of the color, it still tastes good.  The stalks are kind of like celery, in that it has strings that you may have to pull back.  You can eat it raw, but it's got quite a tartness to it.

But if you make it into a cobbler and top it with some vanilla ice cream, it's some pretty good darn stuff.  I used Jamie Oliver's recipe...only I left out the ginger.  To make a pan the size of the one shown in my picture, I doubled the recipe. 

Make this and your mouth will thank you and your house will have the smell of deliciousness!