A great use for rhubarb

Rhubarb Roasted Vegetables

1 small sweet potato
1 small white potato (or red, or yellow)
4 stalks of asparagus
2 carrots
a whole shallot
about an inch and a half of a rhubarb stalk, chopped
olive oil, salt, and pepper

Preheat oven to 400. Cut and combine potatoes, carrots, shallot, and asparagus in a cast iron pan. Coat with olive oil. Season with salt and pepper. Scatter finely chopped rhubarb over top of the vegetables. Roast for about 30 - 35 minutes or until everything is soft and the carrots and asparagus tops are a teensy bit blackened. The rhubarb is mild but gives the vegetables a sweet, fresh, tangy flavor. It goes well with the pepper.