The drink of early last summer was rhubarb soda with vodka (I added a lot less water and sugar than this recipe though). This summer we decided to try rhubarb bellini. I quite liked them though Andy couldn't get by the texture. I would have taken a photo of it but they looked, to be honest, like glasses of gravy! The batch of rhubarb wasn't very pink so the puree wasn't very colorful - more like apple sauce. Instead, here is my breakfast the day after - left over puree spooned over yogurt. I think this may be my favorite yogurt flavor now. Rhubarb freezes so well that I can make this when it is out of season. I already have a gallon of it chopped and frozen now but I think I'll do some more while I still can.
I'm trying to eat rhubarb and asparagus as often as possible because it is such a fleeting season. Already some of the asparagus fields have gone to seed, but I can feel the abundance of summer coming over the horizon. Soon the farmers' markets and roadside stands will be full and we'll have more choices than we know what to do with. Such bliss.