the skin is fibrous which is why we separate the ripest parts for the jam and cut them in thin chunks so that it isn't noticed in the finished product, otherwise it really isn't bad though and still great in baking!!
Even here where its fairly common you will still pay top dollar for it in grocery stores, which is why its such a pleasure to grow.
I've read articles about commercially produced rhubarb being grown underground much like mushrooms, apparently it doesn't need sunlight and the stalks become brilliant red. not sure if that's truth or rumor, id have to research further