Roasted Rhubarb with Local Honey and Sea Salt

A visit from two close friends today was the inspiration for roasting the rhubarb, though we didn't talk about how to prepare it.  We were actually discussing rhubarb's neighbor in my garden, horseradish, and how simple changes to the preparation have a big impact on flavor.  I love using our local honey, purchased from a fellow food co-op member, and the addition of the sea salt was not only to brighten the sweetness of the dish but also to add another element.  The result:  sour, sweet, and savory, with rhubarb truly the star.  I tested the rhubarb over vanilla bean ice cream, but it would make an interesting sauce to top grilled chicken.

Roasted Rhubarb with Local Honey and Sea Salt
Preheat oven to 375 degrees.
Cut rhubarb stalks on the diagonal, approximately 1/2 inches in length and place in a bowl.
Use only enough local honey to coat the rhubarb.
Pour rhubarb and honey onto a parchment lined baking sheet and sprinkle with coarse sea salt.
Bake 10 minutes or until a knife easily pierces the rhubarb, but it is still firm (not mushy).

What new rhubarb recipes are you creating or using?

Dear Store Bought Asparagus,

Nearly two years ago, I spent my Mother's Day digging trenches while incredibly pregnant with my 3rd child.  So pregnant that the next day, a daughter was welcomed to this world.  Back to the trenches.  These trenches were dug to plant asparagus--Purple Passion asparagus, as found here. 

I have waited patiently to taste this asparagus.  I have watched it grow and then become a beautiful fern-like plant in my garden, while only weeding, watering, and composting around the asparagus.  My wait ended tonight, when I harvested the first 10 spears and steamed them.  My family devoured them.  These fresh-from-the-garden spears have a sweetness that their well traveled counterparts can't deliver.
And so I say to you, Store Bought Asparagus, that we must part ways.  It's not me, it's you and I have found another. 
Sincerely, Me