Rhubarb pulp left over from making syrup is a fabulous addition to granola and yogurt. Add honey or syrup to the rhubarb pulp, starting with a couple of tablespoons, until you’re happy with the level of sweetness. Cool to room temperature and then refrigerate in a covered container and use within a week to ten days.
Breakfast of Champions: Rhubarb Pulp, Granola, Yogurt and Saskatoon Berries
