Rhubarb is a fruit that is harvested in the spring from April-July for most locations. Stalks generally have a bright pink color but can also range from pale to green. Color is not an indication of sweetness, as with other fruits. The stalks are the only edible part as the leaves are poisonous. Don’t worry, the cooked stalks are fine and have a variety of uses. Rhubarb is naturally very tart so it is mostly cooked down with a generous serving of sugar. The most common paring is with spring’s other fruit treat, strawberries. Rhubarb freezes well so stock up while you can. To freeze, cut the washed stalks in one-inch pieces and freeze in plastic bags. Frozen rhubarb has a long shelf life so stock up!