Asparagus tends to get the spotlight because it’s one of the first fresh vegetables to make an appearance in the spring.

But now, another long green stalk is ready for its closeup. This one, however, isn’t as tender as asparagus, and you probably don’t want to eat it out of hand raw unless you love food that causes your face to pucker.

Long, vibrant stalks of rhubarb have arrived in local markets (it can grow up to 3 feet tall), thrilling cooks and bakers with its unique, tart flavor and endless possibilities.

Because rhubarb is often tossed with sugar, honey, maple syrup or agave nectar to tame its naturally tart flavor, it most often finds its way into sweet desserts like pie, crumbles and crisps, ice cream and jam.

Often, it’s paired with sweet and juicy fruits, such as strawberries or raspberries.

But this veggie lends itself pretty wonderfully to any number of savory dishes, too.

For instance, you can slow-roast it with a pinch of salt, stir it into a curry or cook it into a chutney to serve with pork or chicken.

If you love anything and everything pickled, you’ll be delighted to learn rhubarb also can be preserved in a tart brine with garlic and ginger.

And it can add a tart zing to a smoothie or cocktail.

When choosing rhubarb, look for well-colored stalks that are firm and crispy-looking.

Don’t worry about peeling it or having to cook it as soon as you bring it home; stored in a plastic bag, rhubarb will stay fresh in the refrigerator for up to three weeks.