Rhubarbing days


The Botanist found this exceptional rhubarb somewhere and planted it here in the Northland, and it is as tasty as it looks. I promise, there’s no food coloring in this sauce—just rhubarb, sugar, and a little water. The red continues through the heart of the stalk most of the way up to the leaf, instead of just at the base, as with other rhubarbs I’ve examined.

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