I never got what one does with rhubarb. They were strange celery-like stalks and I imaged them to taste horrible. Like celery, only with a red hue. Then as I got older maybe I was more inclined to test other ingredients in the kitchen, and thus I once bought a bunch of rhubarb in Fruit & Veg for R15. I think I made a strawberry-rhubarb pie, not quite trusting the stalks to taste like anything edible on their own.
|Step 1 for the panna cotta|
|Rhubarb in the oven with WINE? Hells yes.|
|This was super easy. And delicioussss.|
|The tart bottom chilling in my window sill.|