It might look like red celery, but rhubarb’s similarities with the green leafy veggie end there. In season from April through late summer, crunchy rhubarb is a great source of vitamin C and calcium. It’s notoriously sour when uncooked but adds a welcome tartness to sweet treats.

One great idea: Make jam by chopping the rhubarb into 1-inch pieces and cooking it on the stove with strawberries, sugar, and lemon juice.

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