These tart and vibrant stocks are just starting to come out of the ground. Make the most of fresh rhubarb with lots of tasty baked goods, and freeze the rest so it can be enjoyed with seasonal strawberries come June.

Get the recipe for Rhubarb Lattice Tart

Tart ruby-red rhubarb is one of the first signs of spring in Canada, making it an extra special ingredient on your table. You’ll love this easy take on shortcakes, made with light and flaky puff pastry.

Get the recipe for Strawberry Rhubarb Pastry Puffs

As simple to prepare as it is delicious, the tartness of the rhubarb makes a perfect counterpoint for the sweet, fluffy combination of meringue and whipped cream.

Get the recipe for Laura Calder's Rhubarb Parfait

What’s prettier than delicate pink tart? Poaching the rhubarb in the oven preserves its vibrant crimson hue that is sure to impress your guests.

Get the recipe for Anna Olson’s Rhubarb Cream Tart

Emerging from the woods each spring, these vibrant green crescents have a short and sweet life cycle of availability in grocery stores and at farmers' markets. With a similar flavour to a green bean, steam or pan-fry a batch of these delicacies while they're still here.

Get the recipe for Anna Olson’s Fiddlehead Salad with Pickled Red Onions and Maple Toasted Pecans