Rhubarb season is spring. April, May, and June. That’s your sweet spot. Buy it when the air is still chilly and the first strawberries are teasing you.
You can cheat with forced rhubarb in winter, but it’s a pale imitation (literally—it’s pale pink). The real deal has that aggressive tartness that makes you feel alive.
Now go. Hunt down some stalks. Make a pie. Invite a friend over and say, “Guess what? Rhubarb is in season!” They’ll either be impressed or confused. Either way, you get pie.
And isn’t that the real purpose of spring? Pie? Yes. Absolutely. You’re welcome.
