Rhubarb

This thick, celery-like stalk has a unique tartness and acidity that is often combined with sugar and prepared as a fruit. Absolutely delicious in sauces, jams and desserts, it traditionally pairs well with strawberries and ginger. Its limited growing season is ushered in by spring and gone by summer, so enjoy this fruit-like vegetable while it lasts. But beware of the leaves, which are poisonous.