12 Sweet and Savory Ways to Use Spring Rhubarb
Ripe rhubarb stalks should be plentiful at your market this Spring.
Their colors can range from bright fuchsia to pale green when ripe, so don’t overthink it when selecting stalks. Just look for firmness. Watch out for the leaves though – did you know that they’re toxic?
Since a stalk of rhubarb, unlike its celery cousin, is too bitter eat raw, here are 12 recipes to try.