Cherry rhubarb, which is field grown, is tart and tangy with dark to greenish-red stalks. Because of its tart flavor, the fruit is generally used in jams or pie filling and is often paired with strawberries. It is available April to June from Washington and Oregon. Strawberry rhubarb is grown in greenhouses and has a much smoother and more delicate texture when cooked. It is available January to June.