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Pop a batch of your favorite biscuits in the oven, then throw some chopped rhubarb and sugar (to taste) into a saucepan and cook until tender. There’s no need to add any liquid; the rhubarb will make its own juice. Spoon the warm sauce over a biscuit and garnish with grated nutmeg. This recipe is a breakfast favorite at my house.</p>
<p>For more great rhubarb recipes, check out <a title=”Eat in Season: Rhubarb” href=”https://www.motherearthnews.com/real-food/seasonal-recipes/rhubarb-recipes-spring-seasonal-eating” target=”_self”>Eat in Season: Rhubarb</a>.</p>
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