Spring provides the opportunity for many things, but among our favorite is the chance to cook with new, fresh produce. A great variety of delicious things appear once the ground thaws -- and one of the very first is rhubarb. While the leaves are toxic, the tart stalks with their trademark vibrant pink hue are one of the best springtime treats. From pies to chutneys, we want to know how you highlight this distinctive ingredient — share Your Best Recipe with Rhubarb !
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