I was ecstatic to discover the season’s first rhubarb in the grocery store this week. In my produce-centric world, it’s often a fruit or vegetable I spy at the store or farmers’ market that clues me in to the change of seasons. I am crazy about rhubarb, a beautiful, old-fashioned vegetable that looks like stalks of hot pink celery. It happens to be the tangy, delicious main ingredient in my 13 year-old son’s favorite pie: rhubarb-bing cherry with a toasted almond and coconut streusel topping. He’ll be happy to know that he doesn’t have to wait much longer to enjoy his first rhubarb-cherry pie of 2010.