Spring Rhubarb

I'm simmering rhubarb sauce!

Method:
chop reddish-green rhubarb stems, add water and simmer, add a little bit of sugar or honey. Not too sweet not too tart. You may notice that the oxalic acid tickles your teeth, just like fresh spinach does.

The allergy season is so intense, waking me each morning at 2AM well before the birds. It is a magic time. I love to set up my cooking in the early morning hours and have things incubate and simmer all day, filling the house with good aromas.