This vibrantly pink vegetable has a short season, from mid-January to March. Forced rhubarb starts its life outside, then is grown in darkened sheds throughout the winter, resulting in a pale colour and subtle flavor. Often used in desserts as a fruit, creative cooks show rhubarb makes a fabulous addition to curries and chutneys, or as a tangy partner to mackerel, pork, or lamb.