Stalking Rhubarb: 7 Awesome Dishes From Around the U.S.By Kathleen Squires | June 24, 2013 By Kathleen Squires | June 24, 2013
Chefs across the country love how rhubarb, the flamboyant member of the buckwheat family, adds drama and complexity to their plates each spring. Peak season for the magenta-hued, tart-to-the-tongue vegetable is now through June, and though traditionally great for sweets, this perennial is fit for much more than pies. It can make for a savvy meat marinade and, when pickled, add a parade of sassiness to everything from fish to foie gras. Here are seven treatments of the vibrant veggie currently gracing menus across the U.S.