// hello friends-

The start of spring is here and the good stuff has started to bloom. Flowers are popping, sunshine is bursting, birds are singing and bees are humming their way right into the most creative time of the year. For a short few weeks spring also provides us with the perfect spring vegetable:

Rhubarb!

In my book, this darling stalk of red, glossy goodness makes spring the most delightful time of year. You can read all about this unappreciated vegetable here on: EarthEasy “Rhubarb: The Unsung Hero Of The Spring Garden.”

After researching rhubarb, we might find our stomachs rumbling for an easy rhubarb recipe. Slather this rhubarb spread on bread, layer it in a delicious dessert or just eat it spoonful by spoonful to celebrate this perfect time of year!

Rhubarb Sauce

Ingredients:

10 cups chopped rhubarb STALKS ONLY! (remove all green leaves from the stalks as the leaves are poisonous)
3/4 - 1 cup unfiltered honey (add more or less honey depending sweet to tart ratio)

Step 1: In a large sauce pan, add the rhubarb and honey and turn the burner to medium-high heat. Let the mixture come to a boil and stir.

Step 2: Set and start a timer for 20 minutes. Let the mixture cook and stir frequently. When 5 minutes is left on the timer, carefully taste the mixture as the mixture will be hot. Add more honey if the mixture is too sour for liking. Continue to cook until the mixture is the consistency of pudding, about 5-10 minutes more.

Step 3: Let the rhubarb sauce cool. Place the sauce in an airtight container in the refrigerator for up to 1 week.

Slather, layer it, drop it on top of just about anything!