The Times - Serving Waitsburg, Dayton and the Touchet Valley

I really like that time of year when I can start making desserts with fresh fruit, and rhubarb is usually the first to be used. One either loves rhubarb, or like my son, never acquired a taste for it. My mom would often make a rhubarb sauce, to be eaten with fresh cream, or plain in my case.

I like to add strawberries and/or blueberries occasionally. We have a huge rhubarb plant, so we can have it as often as we like, or share it.

While looking up the nutritional value of rhubarb, I found it is a vegetable, not a fruit, so I stand corrected. I also thought it was high in iron, which I have...