Photo by La Tartine Gourmande

Celery's red cousin*, rhubarb, is in season in the U.S. from April to September. On its own, rhubarb is mouth-puckering tart. Look for fleshy stalks that are thick, firm and crisp. Avoid rhubarb leaves which contain oxalic acid and other potentially toxic substances; most rhubarb is well-trimmed before it finds its way to the market. Rhubarb's nickname is the "pie plant", but there are lots of other great ways to prepare it. Here are a few recipes we think are worth trying this rhubarb season:

Rhubarb and Berries

Rhubarb Raspberry Pie [Epicurious]
Rhubarb and Raspberry Yogurt Ice Pops [La Tartine Gourmande]
Rosemary Rhubarb Crisp with Strawberries [Spicy Salty Sweet]

Rhubarb and Pork

Pork Tenderloin with Sweet Onion-Rhubarb Sauce [Eating Well]
Dinner Tonight: Pork Tenderloin With Rhubarb, Pear, Rosemary and Honey [SE]

More Rhubarb!

Rhubarb Jam and Jelly [Kitchen Parade]
Refreshing Rhubarb and Grapefruit Salad [My Husband Cooks]
Rhubarb Ginger Galette [Simply Recipes]

* Despite their similar appearances, celery and rhubarb are actually in complete different families.