The Sweetest Way to Eat Rhubarb Doesn't Involve a Ton of Sugar

Ah, spring. It means milder weather, budding daffodils, and farmers market hauls of asparagus, ramps, and our favorite sassy vegetable-that’s-legally-a-fruit, rhubarb. In the small sliver of time between April and June, rhubarb is a regular guest at the table—you see it in buckles, pies, upside-down cakes, compotes, sorbets, and even cocktails. There are some savory applications, too, in which rhubarb lends tart, bright notes to richer, meaty dishes, and gives springy tarts and salads...

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