Although scientifically rhubarb is a vegetable, a few years ago the USDA decided to classify it as a fruit. After all, rhubarb is frequently used in pies and jams. In many recipes it’s combined with lots of sugar and other acidic summer fruits, such as strawberries or blueberries. The sugar tempers its tartness and makes a classic pie filling or a pale red sauce for deserts. Yet its tangy flavor lends itself equally well to savory dishes, such as lentil stews. It’s good to think out of the box with rhubarb; it’s more versatile than you think. Add a handful of Indian spices to complement rhubarb’s bright taste.

Sweetened rhubarb also pairs well with salty ingredients. A rhubarb compote made with grated ginger, sugar, and a few teaspoons of balsamic vinegar is a perfect topping for goat cheese on baguette. Sprinkle walnut pieces on top to round out the intensity of this elegant appetizer.