I’m driving a veteran to an out-of-town surgery appointment tomorrow morning, so you get two posts today.
I stepped outside my back door this morning to find my mint, peppermint, chives, and rhubarb all growing like proverbial weeds. I should have checked earlier, in April, because the rhubarb always is best earlier in the season. The others will be fine when I get to them!
The rhubarb, though, I decided to pick and make into a simple sauce. I like that, it’s less caloric than rhubarb custard pie (which I make with a meringue top…!), and simple to make. It’s in the refrigerator now, and I’ll have some when it is nicely chilled.