Rhubarb is in full season right now and I have been enjoying several sweet (some not so sweet) experiments with this wonderful ingredient in my kitchen.
I was not always a rhubarb fan though. I remember getting served some kind of funny looking, greenish, slop that tasted so chemical I was under the impression rhubarb only came in cans!
It was much later that I learned to appreciate the spectacular versatility of rhubarb.
This season I have been indulging in Rhubarb. The farmers at my Farmer’s Market have provided me with several varieties of rhubarb and are educating me about the vegetable
What’s For Lunch, Honey