Rhubarb is often dubbed the "pie plant," and the stalks, soft and delectable when baked, do make a divine pie filling. But pie is by no means the only way to experience rhubarb. It's delicious in all kinds of desserts, and this tart vegetable also works well in savory dishes.
In Season: Rhubarb can be found from late winter to early spring with a peak season from April to June.
What to Look For: Thin, red, crisp stalks have the best texture. If stalks are floppy, it indicates they were picked too long ago.
How to Store: Wrap in plastic and refrigerate for up to one week.