Editor’s Note: Cooking and baking with fresh food doesn’t have to be complicated. Author Kathy Harrison will show you how to use rhubarb from your backyard to create a simple, mouthwatering dessert. Enjoy!
After a winter of food primarily from the freezer, root cellar or cannery, it is time for something fresh. Today I found the rhubarb poking up. Rhubarb is not fancy. It doesn’t have the panache of asparagus not the beauty of a strawberry. It is rather plain but therein lies its virtue. It is a reliable old friend, growing well despite erratic weather. It is just as happy during a warm, dry spring as it is when April is wet and cold. I think every yard should have a clump or two. Continue reading