The rhubarb is much improved this year, as I’ve already noted. The plants I see in gardens within twenty miles of here are generally twice this size or so, and more robust; our plants still need some TLC. Heh—especially weeding, eh???
In recipes, we almost always use rhubarb like a fruit, but the stem of the leaf that we uses (NOT the leaves!) is really what we’d generally consider a vegetable (like parsley or basil stems). For import purposes, however, it’s considered a fruit, WikiPee says…. This is the opposite of the tomato, which is botanically a fruit, but culinarily used as a vegetable (mostly).