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There are lots of theories about where the best and sweetest rhubarb stocks are grown, but I think they are the ones in my own back yard, where I have free and easy access to them.

The little shoots are already poking out of the ground, and it's just a matter of a few more weeks and some warm rain and sunshine before it's ready to harvest.

For those without their own patches of rhubarb, the markets and grocery stores will be offering fresh stalks soon.

You can chop them up for stewing, for jams, for muffins, for pies and a whole assortment of delightful uses to bring a taste of spring to your table.

While rhubarb grows well in our climate and is commonly used in desserts, it actually originated in Asia more than 2,000 years ago.

People first grew it for its medicinal qualities. This vegetable (yes, many people think it's a fruit but it is actually a close relative of the garden sorrel), is rich in vitamin C and dietary fibre.

Don't forget if you have a recipe you are willing to swap to send it to thisweek@brunswicknews.com. I'll feature them in this column, which runs in This Week. Don't hesitate to send in requests for specific recipes either.

Here are this week's rhubarb recipes: