|Treats for Two|
Recipe Inspired by Field of Greens
The short rhubarb season is here! When I was young, my parents cultivated a rhubarb patch. Just about anytime, I could go outside and grab a few stalks, remove the poisonous leaves, and eat the raw stems. Dunking the wet stem into a small pile of sugar before every bite made for a fresh, juicy, sweet-and-sour treat. These days it’s more popular to combine strawberries with rhubarb and bake it into a pie. Since piecrusts are not yet my forte, and the laziness of a late spring Friday is upon me, the simpler idea of making a cobbler came to mind.