In season: May
The Basics: Also known as pieplant, rhubarb has a tart flavor and bright color.
What to look for: Thin, red, crisp stalks have the best texture. If stalks are floppy, it indicates they were picked too long ago.
To Store: Wrap in plastic and refrigerate for up to 1 week.
To Cook: Because it's so tart, rhubarb should always be cooked with a sweetener. It's usually used in baked desserts like crumbles, cakes, and pies. You can also toss it with honey, roast briefly, and then add to salads or serve with meats.
Goes With: Apples, pears, berries, sugar, honey, ginger, fresh cheeses, yogurt, vanilla, almonds, hazelnuts, walnuts, ham, duck, trout, salmon, and arctic char.
Martha Stewart Everyday Food Magazine