And then it sat in the refrigerator for two days. It was too hot to think about cooking. I bought that rhubarb with the idea of making a rhubarb pie. But after the second day, and with no motivation to make a pie or for that matter to turn on the oven for any reason, I began to worry about the rhubarb going bad.
So I took the easy, time-honored way out: I simply chopped the rhubarb with some sugar and stewed it. The result can be seen above, spread out on some fresh biscuits. What I did not use was packed away in zip-lock bags for storage in the freezer. The prospect of the winter ahead suddenly seems a bit less daunting.
