In my humble opinion, the strawberry is the judge, jury, and executioner of the berry world.  It's always been my favorite (don't worry, blueberry, you take the top spot in my pie-flavor-favorite...and raspberry, you rule my jam world), starting with my childhood obsession with Strawberry Shortcake (the doll, not the dessert).

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If you're a fan as well, you may already know today is National Strawberry Rhubarb Pie Day.  (What's that? You DIDN'T know that?!?)  While I'm not a fan of the berry's counterpart, it actually does have some interesting traits....

Rhubarb actually makes for a great cleanser for burnt skillets.  If you rub a cut stalk of it over the skillet and let the oleic acid do it's work, apparently it cleans beautifully!  It's so high in this acid, by the way, that the leaves are toxic to humans.  The stalks are edible, though, and have been known to reduce blood pressure, increase fat-burning, and to generate brain myelin!

Here's a recipe in case ya feel the need to bake this weekend!

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Celebrating the ruby red strawberry this weekend is simple.  Just head to Forestville for the 37th Annual Merritt Estate Strawberry Festival.  It's this weekend (Saturday, noon to 10p and Sunday noon to 6p) at 2264 King Road.

Strawberry wine, shortcake, beer, plus a car show and lots more, like live music, including local favorites Strictly Hip on Saturday from 7p to 10p!

You may have sampled their "famous" Sangria Wine Slush at one of our Wine and Chocolate Affairs...and yes, they will also be flowing!