It is probably a good sign when you peruse your own archives and think, Man, I Cannot Wait To Make That Again. I seem to have plucked forth all the gems in the last year or two and given them to you. And I seem to have no motivation left to make up new things. Perhaps it is our impending trip abroad that is causing me to scurry back and taste the old familiar favorites again rather than sally forth into new territory?

This recipe is an old-fashioned favorite (I may say that about anything involving rhubarb, actually. It just seems like such an old-fashioned vegetable, don’t you think?). They are the most ideal vegetable, though, for those of you that have a desire for sweet and tart combos.

If you’ve never had rhubarb before, though, let me caution you for when you prepare it: do not eat the leaves. You’d have to eat like, 5 pounds of leaves in order to die, but even a few – cooked or raw – could make you feel rather icky. Pretty embarrassing for whichever Ministry of Information and Morale person thought it up as a replacement for lettuce in World War 1.

Rhubarb Sauce
4 c. rhubarb
1/2 c. honey or 1 c. sugar
1 Tbsp. tapioca
1 tsp. ground cinnamon

Combine. Let stand for 10 minutes or until some juice forms. Heat slowly to boiling. Cool and serve over ice cream/granola/plain.

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