rhubarbrhubarbrhubarb

An astrigency who delights.

Rhubarb and orange crumble, delicious!

Yes, we also repeated 'rhubarb' when in the background during school plays:)

I remember doing that in a crowd scene in an experimental silent movie a friend was making.

My, the times we had.

its been a delightful read ....:-))))

but no one has advissed me on the astringeny thingy... should I have peeled the stalks????

Why not try chewing on a couple of "miracle fruit/berries"(Synesepalum dulcificum) before tucking into your rhubarb pie,/jam / chutney which would sweeten your tart and slightly astringent rhubarb?
Would work even better if you use rhubarb in a salad.

#13 - the chalky astringency after-taste is part what makes rhubarb unique and peeling the stalks will not change that.

Another nice sounding recipe:
http://www.guardian.co.uk/lifeandstyle/2011/may/08/nigel-slater-classic-rhubarb-fool