Rhubarb: better late than never, and right on time

I’ve been horribly distracted.Between radishes and fennel, beets and blueberries—not to mention the gaping black hole that was my thesis, which, now completed(!), shall no longer loom darkly over Orangette—I almost forgot about rhubarb, my favorite fruit that’s actually a vegetable. Its puckery yet delicate flavor is, to me, the epitome of spring, and the sound of a sharp knife slicing through