You know spring is officially in full effect when rhubarb starts popping up at super markets. I made this last week when I bought 4 pounds and was looking for an array of ways to utilize it. I felt like Bubba from Forest Gump, trying to find a million ways to use up the stuff: rhubarb pie, rhubarb crisp, rhubarb margarita…and rhubarb curd. Oddly enough there’s actually a shortage of it in Los Angeles right now. I tried to buy some today, in fact, and nope, not a single grocery store has it in stock. I’m not sure what the shortage was caused by. Anyone know?