I've been harvesting our rhubarb, and enjoying it in pie. Our favorite is rhubarb-strawberry, with lots of sugar. I use about 1:1 strawberries to rhubarb, and at least a cup of sugar per pie. I always use tapioca as the thickener, rather than flour, to get a clear filling.
Rhubarb is very sour--due to all the oxalate in the plant. In fact, there's so much in the leaves that they are poisonous. The stems are fine though, and make a wonderful springtime treat. I even like it a little sour. It's been so wet this last month that one of my three plants developed root rot, but the other two pulled through. I hope I can split one in the fall, and replace the one I lost.
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