In our garden the rhubarb grows wild. It is like the cockroach of the plant world because nothing will kill it. With such a free-growing bounty at our fingertips we should have food for days but alas rhubarb is one of those plants like zuchini that only has so many known applications. 

Rhubarb is a very bitter/sour root (the leaves are toxic so stay away). It is most delicious when dressed up with sugar and cooked to soften. 

Here are two recipes I followed with a twist. For the rhubarb love knots after I was done I put them in the freezer and made rhubarb popsicles! They were delicious!