Rhubarb

Can you believe some people don't like rhubarb? It's a mystery. It's high season for rhubarb at the moment, and the scramble is on to make good use of it before it gets too woody and overgrown. Cheryl at Backseat Gourmet's post brought back memories of eating it straight up as a kid. These days, I prefer it cooked. Evan made a giant batch of stewed rhubarb last week.

We have it with yoghurt in the mornings, or in smoothies that made us both very happy. On Sunday, I put a pan half full of stewed rhubarb in the freezer and stirred it every 30 mins until it was frozen. Voila, sorbet. It was easy and a hit at dinner. Next I'm going to have to try Rhubarb Curry. Sounds wacky but potentially good. I imagine that it might work really well to replace the tang that tamarind brings to many curry dishes.