Rhubarb

Forget pie: Strawberry and rhubarb are together again in a whole new way. (Use purchased crepes if you're short on time.)

Here, rhubarb becomes a sweet-tart stuffing and sauce for roast chicken. Serve with steamed jasmine rice.

To call this bracing pink drink a rhubarb-infused ginger ale doesn't do it justice; it's much less syrupy-sweet and more cooling. The slightly tart flavor of rhubarb pairs well with lush picnic dishes.

Delicate and creamy, these tender individual desserts taste equally good served warm or at room temperature. A spoonful of your favorite jam can be used in place of the glazed rhubarb.

Tart rhubarb pairs with the sweetness of oranges to create a tangy sauce for roasted black sea bass. Cinnamon and ginger add a lovely background flavor.

A filling of lemon curd folded into whipped crème fraîche gives this tart its billowy and ethereal texture.

A hearty, old-fashioned-style pie. Delicious with vanilla ice cream. A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of our 50th anniversary.

Though we've divided this recipe into two sections, it really contains just four ingredients: rhubarb, sugar, vanilla, and corn syrup. (Adding a little corn syrup to a sorbet helps give it a velvety texture.)

The red portions of rhubarb stalks make the best-looking pie, so buy extra and trim as needed.

Orzo with lemon zest and Italian parsley would be lovely alongside. What to drink: Viognier or French Chardonnay.

Don't be tempted to use a dark dry Sherry for the syrup or topping — it will muddy the beautiful green-gold color of the cake and tint the cream topping brown.

The tangy flavor of seasonal rhubarb complements the taste of gin surprisingly well. You can double the quantities for a bigger batch.

This cake should not be assembled until just before serving.

"While my sister was visiting me, we had dinner at Asher Restaurant in nearby Roswell," writes Terry Taylor of Suwanee, Georgia. "She loved the meal — the rhubarb crisp with buttermilk ice cream in particular. I'd love to surprise her by making this dessert the next time she's in town."

I often make a thick crème anglaise to serve with this compote, though it is delightful all on its own.