Depending on where you live, you might be feasting on the bounty from your garden right now. But here in Maine, the season is just starting. The first crop we’ve picked is one of my very favorites: RHUBARB! I love it’s fresh tartness. Long ago, I developed a fondness for it’s sourness–so I use less sugar than recipes tend to call for. This has an added bonus: there are always left-overs when I serve my creations to family and friends! Plus, I enjoy watching their squinched-up expressions!
Seriously, though, don’t assume that your rhubarb dishes have to be sweet for kids to like them. Cutting back the sugar results in that sweet/sour balance that kids tend to really enjoy. Rhubarb is also a great source of Vitamin C and Calcium.