Yesterday we harvested our first sticks of rhubarb for the year and made a delicious crumble. It feels a bit too early to be doing that, with many sources suggesting waiting until about May but I suppose we are not far off. Leaves over a foot long and stalks more than inch wide seemed a sufficiently strong clue that it was ready. What a brilliant vegetable, not demanding of much time and providing bounteously from year to year.