Rhubarb Ready

It’s time, it’s time! The rhubarb is big enough to start making sauce, pies and cakes.
Most people have never eaten rhubarb raw or if they do, never again try it when made into a sweet treat. A spring favorite of mine, rhubarb was always my go-to snack growing up.
Step 1, pull a whole stock from the base of the plant.
Step 2, break off the big elephant ear shaped leaf and dispose where the cows can’t get to it because it is poisonous to cows.
Step 3, break off the pointed base of the stalk that usually has  dirt and possibly a slug or two hanging on.
Step 4, pull long, stringy strands of the red outer layers from the stem (not all of them, just enough so eating is easier).
Step 5, savor the tangy sweetness of each bite while trying not to make that sour face look.