NOT a flower storey. I just got some plants from a friend who is RE building her home. She gave me Rubarb and then we moved some within her garden she cut the big leaves some with redish and still green stems. Shes says if I soak them overnight I can eat/cook the red AND green stems no problems tomorrow. I am NOT a Rubarb specialist only recall my granny made compote.. What else one can do with it ? Thanks Ladies and Gentlemen chef !