Oh!

I like rhubarb!

I removed the outer skin on the stalks, chopped them into 1″ pieces, sprinkled them liberally with sugar, and nuked them for 10 minutes. They made their own juice and the whole thing tastes like a happy marriage of apples and raspberries. Tart, but not too much, sweet, but just enough. Over good, thick vanilla yogurt it is absolutely divine.

Thankfully, I have two huge bowlfuls and plenty of yogurt!