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I have some future tweaks to do so after a few more tries I'll post a full recipe but for now

Got a extract based Saison Recipe from Dave, its pretty basic, I think it uses amber LME, maybe one other amber coloured lme, maybe Munich? and some golding hops I do believe (I need to get the actual recipe from Dave soon)

Pitched Danstar Belle Saison and some clarity ferm

In Primary 5 days
Boiled 0.5lb/gallon rhubarb with 1/4cup water for 10 mins (apparently if you dont boil its a mild laxative), put in grain sock, put in secondary, racked beer from primary on top
Left in secondary for 10 days, then bottled using 170g priming sugar
O.G. 1.057
F.G. 1.006
ABV 6.7%

Really happy with how it turned out

Did it turn out very tart? Sounds interesting to me.

I was disappointed with the Danstar Belle Saison yeast - I didn't find it contributed much flavour. Do you remember your fermentation temps?

It turned out pretty tart without being overwhelming, just a nice sour finish at the end which is what I was going for

As for temps I pitched when the wort was at 27 degrees, put it in a 21 degree room and let the temps ride, hit 23 or 24 at its peak

As a recipient of this, I can say it was delicious!