Seven quarts of rhubarb are in the freezer already and what’s cooking on the stove right now should add at least seven more. All that is from six plants lightly harvested. Last year’s rhubarb harvest of 35 quarts made it until mid-May, almost twelve months. I eat rhubarb nearly every day on wild rice or parched corn. It also gets added to soups in place of vinegar and sometimes in cakes and cookies to make them moist. With so much rhubarb this year I may try making a batch of wine from the stalks.