Rhubarb Is Common in Iowa, But These Tasty Recipes Give It Some Sparkle

I must admit that this tweet amused more than it should have.

I am a beginner on Twitter. In other words, I follow hundreds of other people on the social media app, but I rarely post anything myself.

Most of the time I follow Hawkeye sports and other bakers to see if I can come up with new ideas for this section. However, I didn’t expect Matt Baume to inspire my writing.

Baume is a pop culture blogger who focuses on 1970s and 1980s television. It’s definitely in my wheelhouse, so I started following him a few months ago.

Over the weekend, Baume posted a very unpop culture tweet that made me smile. It was just a photo of him holding a rhubarb leaf in front of his face.

“I grew a rhubarb,” he explained. “A growing beard.”

I know it’s corny, but I laughed. He was so proud.

A few hours later, he posted another photo, this time of what appeared to be a rhubarb cobbler. Again, I smiled and immediately liked his post.

I think part of what I found amusing was his enthusiasm for something that I find completely ordinary. When I was a kid, rhubarb grew like a weed around my little town. Each meter had at least one patch.

One summer, we even used a giant rhubarb leaf as first base in our backyard baseball games. That is, until my mom pointed out that the neighbor whose patch had contributed to the sheet might not be happy.

What I mean is that I’m not that enthusiastic about rhubarb, even though I know a lot of people around the world like it. Rhubarb pies, jams and crisps are everywhere this time of year as people fall over themselves to find uses for Crimson Stalks.

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