Ya' kin put another mark on the like rhubarb side. I was growed up with the stuff; we had a big patch of it in the garden when I was a kid, and my folks all used it in pies, preserves, and other such stuff. If ya like tart-sweet, gotta give a Gooesberry-rhubarb pie or cobbler a shot; actually, I think pie is better, 'cause it has more crust to sop up the juice. Mom used to make a deep dish pie with, of course, rhubarb, and various other sorts of pie type fruits, that was awful good.