I’ll never forget when someone gave me my first taste of rhubarb. I had no idea what I was in for. Thinking it would taste something like celery, I was quite shocked when it was so bitter and literally sucked all the moisture from my mouth.
That same person then shared a piece of strawberry-rhubarb pie with me and I was hooked for life. I couldn’t imagine back then how something that tasted so vile raw could be cooked into such a delicious pie.
This recipe is a little different take on using rhubarb and makes a delicious, change of pace breakfast.