Rhubarb is one of those things you wonder why anyone ever thought they should eat. It’s kind of stringy and tart straight from the market, but legions of people love it paired with strawberries to balance their sweetness in pies. You’ll recognize it at the market by its bright red stems. Don’t eat the leaves, though, as they contain oxalic acid, which can be toxic. Instead, thinly slice the stems and pair them with sweet fruits in fillings and sauces. You might also try using them to make a berry-rhubarb shrub or drinking vinegar for refreshing summer drinks.