RecipeMuncher

If you’ve got rhubarb, and an entire pie is excessive, or you want something else to do with it, I know what you’re going to make.  The other day, we were walking around some grocery store or other and I spotted a few bright red stalks.  Immediately R began bragging about the rhubarb soups and porridges he used to eat in Norway.  ”Porridge” might be a bit misleading.  This is not the gloppy, oatmeal porridge of Oliver Twist, although I’d be willing to bet that (...)