girl at large

I love rhubarb. It grew wild alongside the garage of my childhood home; so it seemed to us at the time. More likely, it had been planted by some previous inhabitant and just continued to pop up every spring, ready for pie. Or jam, or tart, or this: Glazed Lamb with Rhubarb Salsa. Note: I substituted lamp chops, baked while I made the salsa, for the leg of lamb. This recipe calls for alot of rhubarb and makes 6 to 8 rather too-large portions � I would halve the recipe next time.