Rhubarb with Asparagus and Mushrooms

Rhubarb completes a spring trio as a vegetable rather than a fruit when cooked with asparagus and mushrooms. I spread this on top of grilled Firm Polenta as a first course or as a side dish with roasted chicken or fish.

And to those who think of rhubarb as a stringy, hard-to-eat vegetable, here’s a tip: slice the stalks diagonally and thinly across.