We’re teaming up with food and garden bloggers to host Spring Fling 2011, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Recently, we dove into the world of asparagus — today, we’re exploring rhubarb.
Rhubarb is a large reddish, celery-like stalk with large green leaves. Even though rhubarb is commonly paired with strawberries to create tarts, cobblers and pies, this lengthy root is a vegetable. It tends to be tart, needing the addition of ample sweeteners like sugar and additional fruits.