Friday, May 16, 2008


We've been diggin' the rhubarb the last few weeks. Green stalks, red stalks, I don't really care. It's so good when you cook it down with some sugar! I follow this recipe here but don't bother with the ginger. It's soooo good!

We've had it on pancakes and, most recently, topped with some fresh, lightly sweetened whipped cream. (Last night there were snickerdoodle wedges on the side!) It's all about fresh spring treats. Can you say HORRAY! for the farmers market?!

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