One last thing: if the stalks go a bit limp or loose their snap, don’t throw them away. Just chop them up, toss them in a pan with a little sugar, and cook them down. They’ll tell you all their secrets.
Rhubarb is tough in the best way. It looks intimidating, but it’s actually the most forgiving vegetable in your kitchen. It doesn’t judge you for forgetting it, and it doesn’t hold grudges.
So go ahead, buy that giant bunch. You now have a plan. You are the master of your own crunchy, sour destiny. And your future, pie-filled self will thank you from the bottom of its warm, buttery heart.
