In this class, timed to coincide with rhubarb’s annual return, you’ll learn to begin thinking differently about this vegetable. Rhubarb’s sourness can perfectly complement fruits and other vegetables. To explore its less-common uses, you’ll make a spring salad that includes lightly roasted rhubarb, thinly sliced beets, blue cheese, and pomegranate and a heavenly rhubarb custard pie. Extensive handout provided.