Carla Burke wrote:Yes, please!?! And, thank you!
Galadriel Freden wrote:Lacto fermented rhubarb, preferably with extra garlic: lovely and crisp.
Rhubarb as part of a seasonal veg stir fry: goes all mushy but adds a pleasant tartness.
Rhubarb slow cooked in a beef stew or steak pie (as above).
Rhubarb wine: requires a lot of added sugar to make it alcoholic; we enjoyed the flavor though I understand not everyone does.