Spring has sprung for sure when rhubarb makes its poky appearance in the grocery's produce department. My husband loves rhubarb so I had to bring some home. We boiled it in a small pot with a bit of water until it fell apart, then added a bit of SomerSweet and put it in the fridge to chill.
After dinner last night we served it warm over vanilla ice cream and I cut some fresh mint on top of mine. Yum!
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