Yum, and other noises

We tried Rhubarb last week. Our first spring crop from the allotment. I made a crumble with apple, and oats in the crumbly bit, which was gooooood. So we'll definitely do that again. But of course the young pink rhubarb stems could not be brought home without trying the sherbert dib-dab method which Sian told us about (Turns out it was originally Hugh Fearnley-Whittingstall's idea... or rather Hugh 'Fearlessley-Eatsitall' - good one Sian)

So, I liked it - 'twas tasty. But then I always liked the taste of rhubarb, it was the strange things it did to the inside of my mouth that I objected to. Kind of like you'd been eating something tart and furry... Plus it coats your teeth. Uurgh.

But it didn't do that, which was good. Adam agreed that it was
better than usual (fine praise indeed!) but still - from the picture - seems unsure.