So to speak.
This photo essay is dedicated to one my dearest Gather friends, Connie C. Connie took time out of her busy schedule to send me a huge container of fresh rhubarb.
Of course, the first thing I did was trim a piece and serve it Wendt-style: with salt.
When I was a child, my family and I used to travel to my Uncle Bill's to pick rhubarb. We would head out to his rhubarb patch complete with a paring knife and a salt shaker. It was the most incredible rhubarb I had ever eaten: tart, crunchy and not chewy, and warm from the sun.
Connie's rhubarb rivaled that of Uncle Bill's. This was wonderful, Connie. Thank you.
Now it's ready to make dinner or dessert with, or to freeze.
Thank you again, Connie. Be expecting your package this summer.