I always think of rhubarb as a spring thing, but ours is still looking mighty fine (if you ignore that one dead looking stalk in the center), so I combined it with apples, a little crystalized ginger, a tablespoon of instant tapioca stirred into a heaping half-cup of sugar and some dry-roasted slivered almonds baked into a pie. It was yummy. The fun thing about Wendy’s Garden to Table Challenge is the way it brings together like-minded gardeners finding creative ways to use the bounty. I’ve found some new blogs to love and some tips for producing unique dishes with produce. Plus, it is always a treat to check in with Wendy. I highly recommend it. It happens every Saturday.