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When it comes to rhubarb, now available locally, things are not always what they seem. We think of it as a fruit (but it’s actually related to sorrel and buckwheat). We refer to its edible stalks, which are in fact called petioles. It looks like the most beautiful celery you ever did see, so surely you can eat it raw (not recommended unless it’s finely chopped). And every spring, we tell ourselves the same rose-colored story — that the only way to enjoy rhubarb is to pair it with strawberries. Depending on the weather, strawberry season may or may not sync up with rhubarb, which means two things: Quit waiting around for the berries to arrive and lean into the rhubarb. All the hearsay is true; rhubarb is unequivocally sour and its disposition needs sugaring up.

Marisa mcclellanSweet foodKimo donnelமரிசா ம்க்க்லெல்யாந்இனிப்பு உணவு