why did I not like "rhubarb" before???

Over the weekend - I was wowed by the rhubarb preserves used to top off our roasted pork meal.... I was in heaven... it was the right touch of sweetness and sourness all combined... I loved it..... and all I could think of is "why did I not try anything with "rhubarb" before? am thinking it has to be the name itself... does not sound too good.... the vegetable itself is pretty -- especially the reddish stems.... but all that green (the actual leaves) are not appetizing looking.... so I look them over all the time for more safer known veggies....

I must say though, after having it for the first time last SUNDAY - I find that I have been missing something really good all this time..... and to WET and APPEASE my appetite some more - David baked a Rhubarb Pie last Sunday, from scratch - DOUGH INCLUDED.... boy was that devoured FAST!!!! Who knew that an ugly sounding vegetable can actually be one of the best and tastiest filling for pies.... and there is so much more one can make with of rhubarbs...

so that is one of the advantages of living with a foodie - you do get to try to eat things you would have normally skipped...