Rhubarb is one of the many tastes of my childhood.
Not so common in my adulthood.
Especially in California.
So when I spotted these luscious looking stems, I picked up heaps of them.
Some to share with a friend.
Some to chop.
Some to bake, serve and eat up.
Strawberry-rhubarb crisp from "The Farm Cookbook"
Stewed rhubarb to mix in with yogurt.