THE RHUBARBELLINI recipe on page 98

Rhubarb brings such a welcome tang to our longed-for Ontario spring. The first stalks are pale pink and greenhousegrown with a delicate flavour, enhanced when you poach and purée them. Use the purée and any brut Ontario bubbly to make a local, seasonal version of a Bellini—great for weekend brunch until our first peaches ripen in the summer.