Receiving only a small share from our CSA means that we were lucky to get some rhubarb scraps (and by scraps I mean, thrown in the bottom of the bucket making us wonder if they mistook our box for a compost bin) recently.
Not having enough to make our beloved Rhubarb Crunch, I decided to try a Rhubarb Bread recipe from one of my all-time favorite cookbooks, How It All Vegan. This bread was tart, soft, and delicious! Best of all, it only used half the rhubarb we got, so I can make another loaf... score!
On another note, I was recently introduced to a new German wine, and I'm in love. Gewurtztraminer has been a long-time favorite, and now I can add Spatlese to the list. You must try this.
BTW, it happens to pair quite well with rhubarb bread. :)
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