This harbinger of spring is one of the most versatile vegetables in any Chef's arsenal. Sweet, savory, stewed, pickled, juiced, mulled, or made into a compote, rhubarb shines wherever it is used. A classic combination is with Strawberries - the berries round out the flavor of the rhubarb, and the rhubarb makes the strawberries taste sweeter. But keep in mind that Rhubarb is a vegetable, so it goes very well in savory dishes as well - it can be used to make a sauce or marinade for chicken or pork (try pairing it with pomegranate or honey as a glaze, or even adding rhubarb to a homemade barbecue sauce), cooked and tossed in a salad, or diced and included in a Minestrone or Spring Vegetable Soup. For a real treat, try macerating some rhubarb and strawberries with sugar and lemon juice, and using the resulting liquid to make a cocktail with tequila or gin and club soda (and then use the strawberries and fruit for muffins or pancakes).