What's more spring than rhubarb? Gorgeous pink-y red stalks pack a sour punch that pairs amazingly with the traditional strawberries or custard, but also with pistachios, apples, last season's frozen blueberries, or even savory elements like beets or meat.
It preserves so well: freeze it until strawberries are abundant, pickle it (and use the liquid to make a cocktail or mocktail), or make a simple compote and store in your fridge to eat with yogurt and granola.
Currently sourced from Montecucco Organic Farms in Canby, Oregon (Willamette Valley).