I love spring time for so many reasons. The new growth and warmth is such a sign of hope and re-birth. There's the feeling that anything is possible. And then there's rhubarb. It's tangy sweetness is such a delight that I'm totally obsessed.
When I saw it recently a the grocery store I just couldn't resist. When we had a dinner guest I decided to serve it as a pudding. The rhubarb stewed with sugar until softened and thick, then folded into a from scratch custard. The flavor was spot-on. Texturally, I was a little disappointed. The rhubarb hadn't been cooked quite long enough and it watered down the pudding slightly. I still loved it, and scraped my bowl clean.
We served it with our triple ginger cookies. The ginger was a great complement to the rhubarb and added a little crunch to the dessert.