Tony Galzin, pastry chef at mk in Chicago, highlights rhubarb in a a dessert called Pop & Pie, which pairs cold rhubarb soda with warm and gooey rhubarb pie. Rhubarb's tartness must be balanced, he says, but it's important "not to overkill it with sugar, but to balance it appropriately to make it palatable while highlighting the sour taste."

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