Rhubarb is a hardy plant that, in my experience, practically grows itself. The catch is its extremely bitter taste, which people often cut with strawberries in jams and crumbles. When my parents brought me a bunch last week, I wanted to try something new. My search turned up this recipe for a rhubarb nut loaf. The recipe was surprisingly simple, even though I had to make a few substitutions: milk + lemon juice for buttermilk, and walnuts for pecans. I also baked for only 60 minutes at a lower temperature, because I’m pretty sure our oven runs very hot. The result was pretty delicious, and you could easily omit the icing if you’ve got calories on the brain. So, if you ever find yourself with a rhubarb problem, I’ve got your rhubarb solution.