Spring is finally here, as evidenced by the first rhubarb arriving in the market. The long, pinkish-green stalks have a strong, tart taste which is why in baked goods they're often stewed with sugar and mixed with a sweeter fruit such as strawberries.
When you're picking out your crop, don't worry about color so much as finding stalks that are firm and crisp, not limp or spotted. Want to give cooking with rhubarb a try? Click through the slideshow or jump straight down to see 6 of our favorite recipes.
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