Over the past few years, my stuffing recipe has gradually evolved into a stable combination of cornbread crumbs, apples, cranberries, celery, and mushroom, with appropriate herbs. This year, however, we have bumper rhubarb and snowpea crops. I ain’t putting the snowpeas inside the bird, but is there a way to incorporate some rhubarb? Or is it best left in pie or crumble? And isn’t fresh spring produce for T-day weird?