Although its tartness can be an acquired taste, I love the gorgeous pink hue of rhubarb, and the way it slumps into heaps of juicy sweetness when you roast it long and slow in the oven. When it’s in season, I somehow manage to sneak rhubarb into nearly every meal, topping yogurt with roasted rhubarb for breakfast, enjoying French toast with star-anise spiced rhubarb for brunch, and making some truly delicious after-dinner desserts.
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