Rhubarb. Often thought of as the “forgotten fruit”.
Splendidly red stems can be eaten in so many ways. Cobbler. Pie. Preserves. Drinks.
We have been eating our fair share of cobbler around here, which we actually prefer to call “gobbler”. One member of the family prefers to shout “CAKE, CAKE”, when gobbler time has arrived! It is sure tasty coming out of the oven, warm and bubbly. But no one feels a bit bashful to have another scoopful for breakfast either.
We have also added rhubarb-honey drinks to our repertoire. Added to sparkling water or better yet, a chilled glass of Prosecco.
Ahhh…. Summer seems to have finally arrived.
Honey Rhubarb Simple Syrup:
3 cups fresh rhubarb, chopped.
2 cups water
1/2 to 1 cup honey
Mix. Boil. Simmer 15 minutes. Cool. Strain.
Add. Mix. Drizzle. Sip.