Here's a favorite that I've been making longer than I've had most of my children. As a matter of fact, this may have been the first way I ever used rhubarb. It doesn't grow in Texas, but when I moved to Pennsylvania as a young wife and mom I discovered that this mystery vegetable (?) grows in almost every backyard there. Now that I love rhubarb, had some in my own backyard, and almost took it for granted, I have moved back to Texas where it costs almost $8 a pound if you can find it in the produce department. I'm posting this, therefore, for my loved ones who still lives where it grows in abundance. Never take rhubarb for granted!
*Make this the day before you intend to enjoy it;
sitting for a day allows the flavors to fully meld together and sweeten the
rhubarb.
