Rhubarb has always reminded me of blushing celery, even though the two are not related.

Celery only comes in one color, but rhubarb has an entire collection of lipstick shades. Besides soft pale pink, rhubarb’s long stalks can range in color from light green to vibrant magenta.

This springtime vegetable (yes, it’s a veggie, not a fruit) has a make-you-pucker tartness, so it’s usually gussied up with sugar or spices. Most rhubarb-based recipes lean toward the sweeter side. Strawberries pair beautifully with rhubarb. You can sub rhubarb for up to half of the strawberries in many recipes, but you’ll need to bump-up the amount of sweetener.

Rhubarb’s tartness also works with savory dishes. I like to simmer it until very tender, add a touch of sugar and use it as a marinade for pork tenderloin or chicken.

It’s not always necessary, but sometimes I “string” my rhubarb to get rid of particularly thick and tough fibers. I use my vegetable peeler to peel down the length of the stalk (a paring knife works just as well).

Oh, and one good-to-know tip: the stalks of the rhubarb are the only edible part… the leaves are poisonous. They won’t kill you, but they can cause real stomach distress. And even though you’re going to cut them off and throw them away, rhubarb leaves should be green and fresh looking, not wilted or brown.

Rhubarb is in season right this minute. I’ve pulled together a few Rhubarb Rules to consider so you’ll know how to pick perfect rhubarb every time!

Just as we’re all about to make that deep dive into holiday cooking, the Food and Drug Administration says 12-percent of spices brought into the U.S. are contaminated with insects, rodent hairs and who knows what else.

Please… don’t pass the pepper.

The FDA took a hard look at the safety of spice imports and also found that 7-percent were contaminated with the toxic bacteria salmonella (particularly in pepper, sesame seeds and oregano).

The FDA’s report says Mexico and India had the highest amount of contamination. Most of the problems originated in the processing and storage of the spices… not harvesting. Did you know one-quarter of the spices, food colorings and oils used in the U.S. come from India?

So, what can you do to protect your family?

Cooking will take care of the potential for salmonella poisoning, but won’t help with the bits of insects, hair and other detritus.

The BEST solution is to buy whole certified organic spices (like black pepper, cumin, cinnamon, nutmeg, etc.), wash them and grind them at home with an electric grinder. A lot of work, I agree, and not really practical (not to mention expensive).

Another idea is to buy your spices in bulk from reputable spice companies like The Spice House, Frontier Herbs or Mountain Rose Herbs. They tell you exactly where the spices originated so you can make an informed decision as to whether to purchase.

But here’s my question for you: Will the FDA report change how you cook this holiday season?