When the buds on our cherry blossom tree unfurl, and the azaleas bushes pop into a riot of pink, I always think about rhubarb. Its appearance, like artichokes, asparagus, and Cadbury Creme Eggs, signify the of arrival of spring to me. Despite the chokehold winter has taken on much of the country, it is definitively spring in Lower Alabama. In our spacious backyard in Montana, we had a six square foot patch of rhubarb. The gorgeous, fig-shaped leaves were as big as elephant ears. At first, I had no idea what to do with all of those funny-looking things I thought looked like red celery stalks, but with a little help from our friends in town, I quickly made use of the delightfully tart ingredient, namely in this delectable Strawberry-Rhubarb Crumble Pie.