* WHAT IS IT? A ruby-colored stalk - that looks similar to celery - with an extremely tart flavor.

* HOW TO USE: Trim ends and discard leaves - they are toxic and should not be consumed. Slice or cut stalk into chunks for use in sauces, jams, ice cream and baked goods. Because of its tart flavor, rhubarb is usually combined with a considerable amount of sugar.

* LOOK FOR: Stalks that are crisp and bright colored.

* STORAGE: Wrap tightly in plastic and store in the refrigerator. Stalks are highly perishable and should be used within three days.

- Kathy Stephenson

Rhubarb crisp

2 pounds rhubarb, sliced crosswise into 3/4 -inch-thick pieces

1 cup granulated sugar

3/4 cup all-purpose flour, divided

1/2 cup (1 stick) cold unsalted butter, cut into pieces

1/2 cup packed light-brown sugar

1 cup rolled oats

1/2 teaspoon ground cinnamon

Vanilla ice cream, for serving, optional

Heat oven to 400 degrees. In a 9-by-13-inch baking dish, combine rhubarb, sugar and 1/4 cup flour; set aside.

In the bowl of a food processor, combine remaining 1/2 cup flour and butter. Pulse until the butter pieces are the size of coarse oats. Add brown sugar, oatmeal and cinnamon. Pulse to combine. Sprinkle over rhubarb.

Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.

Makes 12 servings.

Source: www.marthastewart.com