Stalking spring's colorful bounty

By Jonathan Levitt

Globe Correspondent / June 6, 2007

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Rhubarb stalks look like pink celery and taste like the tartest gooseberries. Like mysterious foraged morel mushrooms, fussy fiddleheads, and ephemeral asparagus, cooking with local rhubarb means it's spring in New England. Thankfully it's not quite as precious as the other emblematic harbingers , and the stalks are around into the summer, then again in August. (Full article: 546 words)