Rhubarb season went long this year but last week it drew to a close and I found myself scrambling to consume as much of it as possible. Always the classic choice, I made a rhubarb pie which Sarah and I devoured in two days flat (full disclosure: one morning we had it for breakfast). I roasted rhubarb with honey and tossed it in a salad of arugula, goat cheese and walnuts and I made a silky batch of rhubarb simple syrup for summer cocktails. I even toyed with the idea of pulling out my brewing equipment and trying a rhubarb beer. You get the picture - we've been eating a lot of rhubarb!
And then I stumbled onto ...
