Strawberry rhubarb pie is nice and traditional and all, but I like to just cut a bunch of rhubarb into one inch chunks, put it into a saucepan with just enough water to cover the bottom to keep it from burning, and simmer gently until it is soft. Add sugar to taste (it might take more than you think) and you have a great sauce. I sometimes just eat it as is, at any temperature from hot to cold or in between, but it does make a great topping for ice cream, too. Or an accompaniment for vanilla cookies. Or. . .
Shawn
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"Red meat is NOT bad for you. Now blue-green meat, THAT'S bad for you!"
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