Sheet-Pan Roast Chicken With Rhubarb

Of all the edible heralds of spring, rhubarb may be the rosiest — and the most sour. After a cold, gray Northeastern winter, piles of the lipstick-red stalks at the farmers’ market practically glow, tempting even ambivalent cooks to scoop them right up. So what, if in their natural state, the stalks are astringent enough…