One of the first edible signs of spring, rhubarb is an extremely tart and hardy perennial plant. In most places, it's in season from May to July. With the help of large quantities of sugar, its red, celery-like stalks are used to make compotes, jams, and pie and tart fillings.

Originally from Asia, rhubarb was thought of as a medicinal plant until the English started cooking with it in the 17th century. While rhubarb is normally eaten for dessert, you can sometimes find rhubarb chutney as an accompaniment to fish.

Rhubarb has a natural affinity for strawberries, and though we tend to treat rhubarb as a fruit, it's technically a vegetable. Do not eat the leaves, which contain high doses of oxalic acid and can be toxic.

Recipe: Apple And Rhubarb Shortcake (Cook & Eat)
Recipe: Rhubarb Soda (Coconut & Lime)