For some, the first harbinger of spring is the ramp. For me? Rhubarb.
Alone, this stalks of this fruit (yes, it's been one since 1947) are super sour. Instead, I slice them up into thick coins...
Add the slices to the pot
Add a bit of sugar (about 2 tablespoons for 10 stalks) and bring the mixture to a boil. Reduce the heat to low and gently cook until it turns into a mush that looks like this.
I'll eat this alone, atop Greek yogurt, spread on almond butter on toast, or atop goat cheese on a crostini. It's also a fun alternative to applesauce (albeit a bit more tart). Oh, and it's great for making strawberry-rhubarb pies and crisps!
What do you like to do with rhubarb?