I bought these rhubarb with the intention of using them in a savoury dish. I've seen two recipes from Jamie Oliver that looked interesting, one involving duck and another pork. Come to think of it, I've tried the pork recipe before with less than perfect results. The idea of the tart flavour of rhubarb coupled with something savoury is intriguing, I'll admit, like bitter oranges or sour cherries with duck, but the truth is I was not inspired enough to cook these dishes in the first few days, and rather than let the stalks get any limper, I settled on making the old standby; rhubarb crumble.
