I have an obsession with rhubarb [2]. In June, when the tangy stalks and strawberries come into their prime, I make my first pie of the season: a lattice-topped treat that I serve with ice cream. During the remaining summer months, I turn the vegetable into compote, sauces, quick breads, and lately, even pickles (thanks to Canadian chef David McMillan's cookbook The Art of Living According to Joe Beef [3]).

My obsession extends to restaurant menus: If rhubarb appears in a dish—be it sweet or savory—I will order it. A recent discovery is Strings Restaurant [4]'s strawberry-rhubarb buttermilk panna cotta. Executive chef Pippa Taylor serves the dessert parfait-style with crunchy almond crumble on top and creamy panna cotta layered in between strawberry coulis and strawberry-rhubarb compote. (The ideal bite comes when you dig deep enough to get all of the layers in one spoonful.) The almond-flour linzertorte cookie (made with strawberry preserves instead of raspberry) is an added bonus.

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Photo courtesy of Alan Hill