This fleeting spring vegetable—yes, vegetable—needs sugar to soften its tangy flavor (hence, pies, preserves, and pairing it with strawberries). But that doesn’t mean it’s strictly for dessert. Limiting the sugar 
to a tablespoon or two makes rhubarb just right for topping a savory tart or a salad. Move fast: Rhubarb’s season is short 
and sweet (or not).

By Heath Goldman

See red—or green

Look for firm, medium-size stalks. (Extra-fat ones can be stringy.) If you find green stalks, don’t be put off. This variety never develops a 
red color, but it tastes the same. Remove any brown 
or soft spots with a vegetable peeler, then wash 
the stalks well and trim the ends before using.

Make it last

Wrap unwashed stems in a plastic bag and keep in the refrigerator for up to a week. Or freeze chopped stalks on a sheet tray, then transfer to a heavy-duty plastic bag; freeze for up to 6 months.

Recipes by Julia Levy