You reminded me of two things in this post & the next to it.....| my grandmother’s favorite pie was rhubarb & my dad was into hunting for mushrooms, so he would take me hunting for pitfalls. When we got home my mother would sauteed them.
Puffballs Not pitfalls. Geez....
I finally made a really good rhubarb custard pie, like them ok with strawberries. My mom's secret was to mix in pieces of lemon zest (shaved with a paring knife, enough to get a nice burst of flavor) and some bits of butter before putting the top crust on.
I won't make one if I don't have a lemon.
I grew up on rhubarb, and all my kids learned to eat it young. It is one of their favorites, especially my son who used to beg me to make them after he had his own family. I probably put in too much sugar, can't stand them sour.
You pull the rhubarb (gently). That way you get the pinkish white tip at the bottom which is the most delectable (and eye pleasing part). But I use the whole stalk.
They say the leaves are poisonous. But ok in a compost heap or just throw around the garden.