Rhubarb (diced)

Rhubarb is a tart vegetable with long, celery-like reddish-pink stalks, almost always cooked with sugar due to its intense sourness, and its leaves are toxic and never eaten. It is stewed, baked into pies and crumbles, or made into compotes and jams, often paired with sweeter fruits like strawberry to balance its tartness. Its stalks soften considerably and break down easily when cooked.

Dicing cuts an ingredient into small, even cubes, which pack differently into a cup than slices or larger chopped pieces.

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