For those poor uninitiated souls, rhubarb [ROO-barb] is a must-try. With just the right amount of sugar, the sweet/sour flavor is a true harbinger of the summer to come.
Here’s a little knowledge from The All-New Food Lover’s Companion: The thick, celery-like stalks of this buckwheat-family member can reach up to 2 feet long. They’re only the edible portions of the plant; the leaves contain OXALIC ACID and can therefore be toxic. Though rhubarb is generally eaten as a fruit, it’s botanically a vegetable. Choose crisp stalks that are brightly hued. The leaves should be fresh looking and blemish-free. Wash and remove leaves just before using.