Name that Vegetable...

Hmmm...confused celery?

Nope. That's Rhubarb.

Ah yes, Rhubarb. That delectable, yet frustratingly ephemeral crop. That sour counterpoint to Summer's sweetest gems. That...

Sorry. I got carried away. I really like rhubarb. I'm okay now.

So have you used rhubarb before? Don't be intimidated; give it a try! Here's a recipe for Strawberry Rhubarb Pie (the traditional/common use for rhubarb) to get you going:

STRAWBERRY RHUBARB PIE
You can use fresh or frozen rhubarb for this recipe. The filling will be quite loose and liquidy when it comes out of the oven, but with thicken some as it cools. Enjoy hot, warm or cold with a scoop of vanilla ice cream!

filling:
1 egg
1 C sugar
2 T all-purpose flour
1 t vanilla extract
3/4 lb rhubarb (about 2 - 2 1/2 cups)
1 pint fresh strawberries
1 unbaked pie crust

crumb topping:
3/4 C all-purpose flour
1/2 C packed brown sugar
1/2 C cold butter
1/2 C quick-cooking or old fashioned rolled oats

Preheat oven to 400 degrees Fahrenheit. Cut rhubarb into 1/2 inch pieces, and halve the strawberries. In a large bowl, mix together first four ingredients together. Stir in rhubarb and strawberry pieces until well-coated. our into pie crust. Make topping: Combine dry ingredients and cut in butter with a knife or fork until mixture is crumbly. Distribute over top of filling. Bake for 45 minutes, reducing heat to 350 degrees after 10 minutes. Remove from oven (pie should be golden brown and filling bubbly), cool and enjoy!