Rhubarb, which looks like crimson celery, has a short season, so stock up while you can. Good news–it freezes beautifully and can be saved to enjoy later in the year. Tart to the taste and most commonly used in pies and other desserts, rhubarb can also be used as the base for an elegant sauce over meat dishes. It's a sturdy stalk, so it holds well in long bakes or braises, but it's naturally versatile in flavor, which allows it to easily transition from a pie to a pizza.Start Slideshow
Whether you deem it a fruit or a vegetable, no doubt you’ll find rhubarb a welcome sign of spring that adds a desirable zest to a variety of sweet and savory dishes.