Honestly, rhubarb season feels like a countdown. You’ve got about eight weeks to make all the crumbles, jams, and weird compotes you want. Then it’s gone until next year. It’s like the post-holiday clearance sale of vegetables—you either stock up or you wait 12 months.
So next time you see those pink stalks in March or April, grab them without hesitation. Throw them in a pie, stew them with sugar, or just chop them up and freeze them for a rainy day. Because by the time July hits, rhubarb season will be a distant memory—and you’ll be the one standing in the produce aisle, nodding knowingly at the tourists who missed it.
