Tuesday, June 1, 2010

In Praise of Rhubarb


I try to make a few rhubarb dishes each spring while it's in season - usually a rhubarb/strawberry crisp. (I increase the topping by 1/3 - and serve in a 9x13 dish instead of individual custard cups.)

We're planting rhubarb and should get some next season. I love the ruby red stalks - and any rhubarb compote is amazing on Wilcox's Sweet Cream Ice Cream. Homemade rhubarb jam is ridiculously good on wheat toast.

Since I was serving last night's leftover lasagna, I decided to make a good dessert. You should always have at least ONE thing you're excited about at dinner.

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