Rhubarb

Flickr Creative Commons photo by Janerc

RHUBARB

Such a waste.
Leaves the size of elephant ears
discarded.
All that plant energy
composted.

And what's saved?
The tart stringy stem.

When chewed raw,
sour enough to make a knot
where jaw
meets ear.

Stewed for hours
with shocking amounts of sugar,
served with ice cream.

Savor the flavor
of spring.

© Mary Lee Hahn, 2012