Since you helped cre­ate the Rhubarb ad, we thought we’d give you a sneak peak of what will soon appear on the back page of the next Edible Toronto. Word is it hits news­stands this Friday. The com­ments screened across the back of the ad are your col­lected feel­ings about Rhubarb.

We put out the call (through email, our Facebook and Twitter com­mu­ni­ties) and were stunned by the num­ber of bril­liant responses. Thanks so much for shar­ing your thoughts on Rhubarb with us. Who knew?

Not all of them were in the final ad, but all of them are fea­tured after the break. Let’s keep the momen­tum going. Send us your notes on Rhubarb, or what one per­son called “a cel­ery stalk on steroids.”

Rhubarb is lemon’s sour com­bined with green apple’s tart­ness dressed in a cel­ery stalk on steroids. It’s shock­ing, refresh­ing & so good (Alexa Clarke)

I love the sour­ness that pairs per­fectly with the sweet­ness of straw­ber­ries. Funny that I then found out that in the Argentinian Patagonia we also have “ruibarbo” (Marina Queirolo)

Rhubarb always brings me back to the sim­plic­i­ties of youth. Nana, me, the rhubarb patch, & a small dish of sugar. Miss her! (@oxfordtourism)

Rhubarb crum­ble — made with juice of a blood orange and fresh gin­ger. (Nicole Belcourt)

Something peo­ple who grow it give away and some­thing I’m always glad to receive (Maureen Argon)

It’s a gift of spring that comes back every year. One of the first things to show, it gives us these deep pink fists. that It is as much savoury as it is sweet. It has this wild inten­sity like a vine that is strug­gling but that pro­duces such con­cen­trated fruit (Jamie Kennedy)

Rhubarb is entic­ingly pretty, but freak­ishly tart (@goodeggchic)

Love it! Rhubarb soda or rhubarb mojito. (Guillermo Escalante)

Rhubarb and straw­berry pie. The tart, fresh taste of early sum­mer in Ontario (@sweetkeet)

First fruit of spring. Great with last frozen straw­ber­ries. Needs cus­tard! (Bill Redelmeier)

I love rhubarb jam. I just add a lit­tle bit of local honey to it and pair it with deep fried goat cheese. (Scott Vivian)

My Mom had heavy wear­ever pots & pans. They would get black inside from cook­ing. Stewing the rhubarb in the pots made them sparkling clean (don’t eat the rhubarb though) (Avia Eek):

Having never seen or tasted Rhubarb before (we don’t have it in Colombia), I was 10 when I had some in a pie and remem­ber say­ing, “This is good for pink cel­ery!”  My pal’s par­ents burst out laugh­ing. (Mary Luz Mejia)

Rhubarb is sum­mer. (David Kruger)

I read some­where that rhubarb only gained pop­u­lar­ity in the 18th cen­tury when refined sugar became widely avail­able. That has stuck with me, ’cause I love the idea that acces­si­bil­ity to sweet­en­ers opens up the door to things that were oth­er­wise too sour, tart or bit­ter to enjoy. (Joshna Maharaj)

Rhubarb makes me instantly flash to when I was five or six and used to pick stalks the length of my arm from my granny’s rhubarb patch, and then sit down with a bowl of sugar and eat the stuff raw. Makes me pucker to think about it now. (Mark Trealout)

Rhubarb leaves make great elf hats when placed upside down on your head (Ivy Knight)

Wispy won­ders wide whim­si­cal leaves/Shading sturdy spire regal sen­sa­tion red/Erupting crum­bling choco­late sump­tu­ous soil/Compote (Voula Halliday)

Fresh Rhubarb tart topped with fresh Ontario straw­ber­ries and a dol­lop of water buf­falo ice cream from Monforte on top. (Suresh Doss)

A great start to a fine cock­tail (David Kirkwood)

Related to sor­rel. (Vicki Emlaw)

When I was a kid we had this crazy rhubarb plant in our back yard. We actu­ally thought it was a weed because we couldn’t get rid of it (Arlene Stein)

Rhubarb reminds me of when I was young sit­ting in a field with my brother with a con­tainer of sugar dip­ping and chew­ing on the raw stocks and spit­ting out the fibers of the sour rhubarb. We would return home hold­ing our stom­achs groan­ing from the dis­com­fort. (Chris Brown)

Sorry, i don’t like rhubarb! it’s about the only thing i don’t like. Rhubarb sour puck­ers my face (Margaret Webb)

Tart enough to make you shiver, but teas­ing w/ a hint of sum­mer sweet­ness (Alexa Clark)

Tangy, puck­er­ing, sweet and fruity at once, rhubarb  tastes like child­hood to me (Dana McCauley)

The colour is a bright beau­ti­ful red, and it is ten­der when cooked. I really like to eat it with home made vanilla ice cream or chut­ney with a tor­chon de foie gras (Carlos Fuenmayor Bolivar)

Sweet meets sour (Rebecca LeHeup)

I’m 6, I’m on my grandparent’s farm and my grand­mother has given me a tea­spoon of sugar and a fresh stalk of rhubarb.(@kingofthenerds)

I love rhubarb crisp (@EatingNiagara )

My rhubarb patch this year is the biggest I’ve ever had!! It’s over­tak­ing my arugula! (@rosieschwartz)

Rhubarb: Summer. Eyes squint­ing. Dipping my rhubarb in a small plate of salt. (@SomeSomersaults)

Picking the gor­geous fuch­sia stalks from my mom’s gar­den (@joannelusted)

Rhubarb’s bright fuschia is a balm for the eyes after months of win­ter gray (@TerryBaymore)

Oh baby, noth­ing like fresh rhubarb. (@boomergirl50)

Toe-curling sour crunchy cold sweet sum­mer good­ness (@scent_diva)

Poached with gin­ger and cin­na­mon served over rice pud­ding (Amy Patterson McKay)

My Auntie Molly tak­ing it home from our back­yard. What she did with it I’ll never know. But it never made its way back (Jodi Lastman)

Stewed over freshly made cus­tard! (Donna Francis)

Stewed rhubarb and apple smoth­ered in thick­ened cream (Sharyn McMahon)