Hi there folks! I took a little break from my computer this weekend to help some friends move, play with baby Leila, and to do a little yard work. The weather was gorgeous, and I even got a little sun on my shoulders. I love spring. I meant to post this savory rhubarb recipe on Saturday, but it just wasn’t in the cards. Anyhoo, here it is now! I hope you all had a great spring weekend!
Chop up about a pound (or large handful) of rhubarb. Place in a non-reactive deep pot. Sprinkle with about 1/4 cup of sugar and 1/4 cup red wine. Roast on 35o degrees until tender, about 30 minutes.
I served mine on crackers spread with goat cheese.
This was a delicious little snack! The rhubarb paired very well with the goat cheese (although, what doesn’t). I’m now wondering how else I can combine rhubarb and goat cheese. Hmmmmmm?