In Istanbul, in May, street vendors sell a spiky type of wild rhubarb. Passers-by buy it for a snack. First the knobbly skin is peeled off and then the rhubarb is dipped in salt and eaten to accompany a rich lamb kebab or fish. If you use young, tender rhubarb you will not have to peel it. Slice some thinly to check and see what you think.