THERE'S NO DENYING rhubarb's tart side. And don't ever eat its toxic leaves, which are high in oxalic acid. However, properly cooked and sweetened, this versatile perennial plant (actually a vegetable) adds verve to many recipes. It can be poached, stewed, baked, microwaved, or transformed into jam or wine. Refrigerated, fresh rhubarb will keep three days. Preserve the bounty of your garden by freezing chopped, fresh rhubarb stalks, no blanching required. - Robert Anderson Rhubarb salsa PREP TIME: 15 minutes TOTAL TIME: 8 hours SERVES: 6 2 firm, ripe tomatoes, skinned, seeded and finely chopped 2 large garlic cloves, smashed and finely chopped 1/2 medium-sized red onion, finely chopped 1/4 cup chopped cilantro          60 mL 2 jalapeno peppers, finely chopped 1 red pepper, chopped grated zest and juice of 1 lime 1 teaspoon drained horseradish sauce          5 mL 1 English cucumber, finely chopped 2 cups fresh red rhubarb, finely chopped          500 mL 1/2 cup granulated sugar          125 mL salt and pepper, to taste This salsa is a lively companion for chicken, pork or fish entrées, or as an appetizer with corn chips. Rhubarb strawberry pie PREP TIME: 40 minutes TOTAL TIME: 2 hours SERVES: 8 The tart fruit filling has a pastry bottom and a crumble top. Use frozen pastry (thawed) for a single crust pie to line a 9-inch, deep dish pie pan. PIE FILLING 4 cups chopped, red rhubarb          1 L 2 cups sliced, hulled strawberries          500 mL 1 cup sugar          250 mL 1/4 teaspoon ground ginger          1 mL 1/2 teaspoon ground cinnamon          2 mL pinch salt 1 tablespoon red currant jelly          15 mL grated zest and juice of 1 lemon 1/3 cup quick cooking tapioca          75 mL CRUMBLE TOPPING 2 1/2 cups rolled oats          625 mL 1 cup light brown sugar          250 mL 1/2 teaspoon salt          2 mL 1 1/4 cups flour          310 mL 1 teaspoon ground cinnamon          5 mL 1 cup melted butter          250 mL Preheat oven to 400 F (200 C). To prepare filling: Combine all but the tapioca in a saucepan. Allow to rest 5 minutes. Bring to a boil. Reduce heat and simmer 4 minutes. Remove from heat. Stir in tapioca and cool to room temperature. Pour filling into the pie shell. To prepare crumble topping: Combine dry ingredients. Add melted butter and stir until crumbly. Loosely spread the crumble over the fruit filling. Bake the pie 20 minutes in the preheated oven. Reduce heat to 350 F (175 C) and bake 40 minutes longer. Top with fresh strawberries, and ice cream or whipped cream. Rhubarb fool PREP TIME: 20 minutes TOTAL TIME: 20 minutes SERVES: 6 Stewed rhubarb gives colour and tang to this traditional fruit fool. The name is from the French "fouler," meaning to crush. The crushed fruit is folded into custard or whipped cream, and served in parfait glasses. When selecting rhubarb, remember that the reddest stalks taste the sweetest. 2 cups rhubarb or 6 stalks, cut in 1/2-inch (1-centimetre) slices500 mL 1/3 cup orange juice          75 mL 3/4 cup sugar          175 mL pinch of salt 2 cups cold, heavy cream          500 mL 1/4 cup granulated sugar          60 mL In a non-reactive saucepan, bring the orange juice, sugar and salt to a boil. Simmer 3-4 minutes until the sugar is dissolved. Add the rhubarb slices, and simmer 7-10 minutes longer. Stir occasionally and gently so the rhubarb will not become mushy. Remove from heat and allow to cool. Beat the cream until soft peaks form. Gradually add the sugar. Gently fold the rhubarb mixture into the whipped cream and serve in parfait glasses. Or layer the fruit and cream in the glasses. Serve this dessert immediately, or cover with plastic wrap and refrigerate up to 6 hours before serving. KITCHEN TIP: When stewing rhubarb, add a little orange or lemon juice; the acid will help retain its ruby tones. This also works when cooking beets. To intensify the green of other vegetables, blanch them in salted water and then plunge them into cold water.