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| 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.
