A springtime “fruit”, rhubarb looks like stalks of pinkish green or even magenta celery. Its flavor, however, is much more tart, making it ideal company for sugar in sweet dishes like crisps, compotes, and pie – from which it gets its second name, “pie plant”. There are two basic types of rhubarb found in markets and larger grocery stores: the older, traditional variety, with thicker, greener stalks, and the more intensely-colored, slender-stalked variety, sometimes called hothouse rhubarb. The deep red stalks certainly make for brighter, more attractive dishes, but the concentrated color indicates concentrated tartness, and the greener stalks have a nicely balanced, mellow flavor. Rhubarbs are high in vitamin K, calcium, Lutein and antioxidants. Note: Stay away from the leaves as they are not edible.