Rheum rhabarbarum

I think rhubarb is the finest of the fruits (after tomatoes, peaches and cherries, but it’s only March – let’s not get greedy here). The task is simple: as many rhubarb creations as I can make, from the time stalks first appear in the grocery stores (for me, last night at 8:30pm) until they run out or I can no longer stand it. Whichever comes first.

I welcome joiners, recipe suggestions, constructive feedback, and pre-softened sticks of unsalted butter.

To the ovens!




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