With its unmistakable tang, fresh rhubarb is one of the most distinctive flavors of Spring.
You'll find the bright red stalks of local rhubarb in produce sections from February through June, depending on where you live. The peak season starts in April. Look for crisp stalks that are firm and tender. Avoid rhubarb that is wilted looking or with extra-thick stalks. To keep the stalks fresh, enclose them tightly in plastic wrap and refrigerate for up five days.