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My heart soared the other day when I spied a sprightly pink pile of rhubarb brightening up the produce section of the grocery store. A tart, delicious harbinger of spring fruits such as strawberries and cherries, the appearance of rhubarb is a signal that winter is coming to an end. This old-fangled vegetable has been cherished by generations of good cooks as a delicious pie filling (I like to combine it with wild blueberries, Bing cherries or even apricots when I make pies) but it’s also wonderful in cobblers, strikingly-colored upside down cakes, a light and refreshing British fool, rosy pink sorbet or simply tossed in muffins or scones for a tangy pop to the palate. If you’ve had your fill of apples, pears and citrus fruits this season, it’s time to give rhubarb a whirl.