Rhubarb

This tart vegetable is one of the first to emerge in the spring. Because of its sour taste, sugar is usually added. It has the texture of celery and can be red or green. Add to pies, cakes, muffins, scones, jello, or sauce. Or try eating rhubarb raw as a snack, dipped in sugar!

Rhubarb varies in tartness depending on when it was harvested. Before serving, taste a bit of the sauce. If it's too sharp, add another teaspoon of honey. If you want more depth, a tiny splash of soy sauce or balsamic vinegar can add a great savory "umami" backbone.

Important note: Only eat the stalks! Rhubarb leaves contain high levels of oxalic acid and should never be consumed. We trim most of ours at the stand, but be sure to compost any bits that remain.

Typically in season: late May - early July.

Sold at farm stands by the pound. Look for stalks that are crisp and firm, similar to celery. While we love the aesthetics of a deep red color, green-speckled stalks are just as delicious and tangy!