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Nibbles: Rhubarb

Am I the only person who loves to get to the movies early, just so I can watch the trailers? In fact, I wish that there were trailers for fruit and vegetables. Perhaps you can consider this column as a trailer for rhubarb. I try hard to buy my food grown locally, but around March I yearn for cantaloupe and strawberries. Last week at my local supermarket, I bought a few beautiful pears and apples. Then I spied a big basket of pearly pink and bright green stalks of rhubarb. They were just begging me to buy them. I did. Later this week I will make a crisp or a streusel and maybe dice them, put them in a pot with a little water, a quarter cup of sugar (brown or white), and a few drops of pure almond extract to serve with a pork chop.—Lee White