If you don't have a patch of rhubarb in your back yard now's the time to get a bunch at the local farmer's market.
Usually I make a rhubarb custard pie but lately I've been looking for similar-tasting recipes for times when I want to speed up the preparation process.
Here's a sure winner from "A Taste of Home." Looking at the ingredients it's not going to be a lo-cal snack but I don't doubt this would be a tasty and elegant take-along to a potluck dinner.
How do you elevate the humble rhubarb plant to company fare? Simple at this time of year - dress the plate with a few snippets of those pansies you just planted. Include a couple of leaves.
Be sure to wash them first. They'll keep for a day in slightly damp condition in a zip lock bag that's slightly inflated.
And yes, you can eat them, so if you want you can press one into the frosting atop each bar if you and your friends are adventuresome eaters.
Rhubarb Custard Bars Recipe | Taste of Home
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