Rhubarb is one of the most misunderstood ingredients on menus. It is a vegetable, but used like a fruit. It is a key component of a delicious margarita. It is sour. It is odd looking. It is a stalk. People don't celebrate celery, or cardoons (another stalk that is an artichoke relative in this thistle family) like they do cute fruits, like apples, blackberries, and tomatoes. Rhubarb is known primarily as a "pie plant" because its sour stalks are so frequently paired with strawberries to make pies. Recently, Chef Jay Pierce talked about rhubarb's flavor as a savory fruit. It makes a tangy addition to meats when prepared as a spiced chutney or shines when it is braised with chicken. For salads, consider roasted rhubarb as a topping with walnuts and goat cheese or as a tart addition to a vinaigrette for spring greens. We've paired Jay's savory combination of rhubarb with an abundant spring fish off the coast of North Carolina, mahi mahi.