Rhubarb: the unsung fruit

Rhubarb has gotten a bad wrap. Granted, it's sour--but that's nothing that a little raw-cane sugar can't fix.

Rhubarb shows up just when we're all sick and tired of apples, pears, grapes and oranges but summer peaches and plums still aren't ready (if you buy these too early in the season you will notice: no fragrance. And no fragrance = no taste. Try it with any fruit (including tomatoes) and you will find this to be true.) Early strawberries worth eating are starting to rear their heads and they make the perfect partner with rhubarb. It's a springtime taste that is not to be surpassed!

What can you make with rhubarb? These are just a few of my faves:

• Rhubarb & strawberry preserves
• Rhubarb coffee cake with cinnamon crumble topping
• Rhubarb cobbler (with your typical oatmeal, cinnamon, brown sugar & butter topping)
• Rhubarb trifle
• Rhubarb sauce (as in applesauce-sauce. So easy: just boil your cut rhubarb with some raw cane sugar and a few peeled, chopped pears to sweeten, until all are tender. Puree and serve. yummy!)
• Rhubarb upside down cake (just like a pineapple one)
• Rhubarb cheesecake

Audrey's gotten her first rhubarb-sauce (as described above) and LOVES it.