We love our Swiss Chard out here at Phocas Farms. The ruby, white, pink, bright yellow and orange colored stems often get confused with rhubarb. They are entirely different vegetables. Rhubarb is a cool season, sweet/sour tasting vegetable only eaten in cooked meals or desserts. Now, Swiss chard on the other hand can tolerate heat and has a earthy tasting cross between spinach and celery. It can be eaten fresh in sandwiches or stir-fried and added to things like pasta. Push the following link here, and you can educate yourself on the nutritious benefits of eating Swiss chard.