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. This tart vegetable is as delicious in a savory dish as it is in a sweet one.
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 1 week.