Why We're Stalking Rhubarb
The start of spring belongs to rhubarb. Here's how to cook it.
By:
Erin Hartigan
Step aside, strawberries. The start of spring belongs to rhubarb. It may be a semi-tough stalk that needs a lot of time to stew, but rhubarb yields a tart, sweet result that is so much better than the usual seasonal superstars.
If you plan to land a few ’barbs in your kitchen, here’s where to start:
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