The first vegetable to come up in the spring is usually rhubarb. While our horticulture friends consider it a vegetable, for purposes of home food preservation and preparation, rhubarb is handled like a fruit. It has a pH value below 4.5, which is considered a "high acid" food when canning.

When picking or buying rhubarb, select crisp, tender, deep red stalks. For best quality, pick rhubarb early in the spring for preserving and cooking. Storage time of fresh rhubarb is about one month in the refrigerator and storage in the crisper compartment is recommended.

The following recipe from Jananne Finck, University of Illinois Extension nutrition and wellness educator, combines rhubarb and strawberries and makes for a delicious sauce topping for ice cream, pancakes, waffles or a bowl of fresh fruit. It will keep in the refrigerator for up to four days.

For more information on using and growing fresh vegetables, visit the University of Illinois Extension Watch Your Garden Grow.

Rhubarb Strawberry Topping

10 stalks rhubarb, trimmed and cut into 1-inch pieces
4 cups hulled, quartered strawberries
1 1/2 cups sugar
1 cup orange juice
Zest of one orange, grated
Zest of one lemon, grated
1/2 teaspoon vanilla extract

In a large heavy saucepan, combine all ingredients and stir well. Bring to a boil over medium-high heat.

Reduce heat and simmer for 10 to 12 minutes, skimming off foam as it collects.

Remove from heat and allow cooling to room temperature. Cover and refrigerate. Serve cold or warm. Reheat if desired. Makes 4 cups.

Nutrition Facts per Serving: 71 calories, 19 grams carbohydrate, 1 gram fiber, 1 gram protein, less than 1 gram fat, 0 cholesterol, 2 milligrams sodium.

Exchanges: 1 carbohydrate.