Look at the gorgeous colours:
I scrubbed and chopped it all up, and froze half.
The other half went into a mammoth rhubarb crumble. It's delicious and deeply, intensely tart. Not an acidic tartness like lemon, but complex and almost sparkling on the tongue. I can see why people would make wine from this plant.
Here's how much crumble was left 2 days later (and there are only 2 of us in the house):
|Yep, it was good.|
Thanks, Mr. B.
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