Why We're Stalking Rhubarb

The start of spring belongs to rhubarb. Here's how to cook it.
Rhubarb Pie

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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