Rhubarb

Forget the pie—when Tim Richter was a kid, he’d peel the skin off ruby rhubarb stalks, straight from the field, and pour sugar down the scooped center. “That was it,” he says. “That was our Sour Patch [Kids]!”

Think rhubarb only belongs in pies and cakes? Well think again, because local cookbook author, blogger and Seattle mag contributor Amy Pennington is out to prove otherwise.