On 22/05/2012 5:28 PM, Bill Pragnell wrote:
>>
>> Raw, dipped in a poke of sugar. Yum yum.
>
> Or roasted in honey. Or stewed and beaten into cream. Or baked in a crumble.
> Or...
>
> got loads of the stuff at the moment :)
>

Me too but it costs an arm and a leg if you have to buy it. My 
grandmother had a patch and every year I made Rhubarb wine. It blew up 
once, fibres in the air lock. Messy!

-- 
Regards
     Stephen

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