My Dad use to grow rhubarb in New Jersey, and be the only one in the house to eat it. I remember hating the smell of it cooking. I think he just stewed it up with some suger and ate it over vanilla ice cream. Sometime in adulthood, I discovered strawberry rhubarb pie and have learned the error of my ways, but I can see by this thread that I have not mined the depth of rhubarb possibilities.

I'm still waiting for the crumble recipe, and Sorcha's "dump cake."

Also, the link cited above on the toxins is to a page on a site with everything you might ever possibly want to know about the plant (including history, cultivation, recipes, etc.). Here it is again: The Rhubarb Compendium (www.rhubarbinfo.com).

~ Becky in Tucson