Pink and green, my two favorite complementary colors and just one more reason why I love rhubarb! My wonderful niece, Angela, gave me some fresh rhubarb and I decided to chop and freeze it for future baking. I used my food processor and chopped it fine, then bagged it in one cup portions for the freezer. I loved the sour, almost grassy smell of the freshly chopped rhubarb.
I set one cup aside to try in the breakfast bread recipe as a substitute for fresh cranberries, which are practically impossible to find out of season.
I think it tastes great – I could still taste the banana, and the tart tang of the rhubarb was a perfect balance to the sweet of the dark chocolate. Because I chopped the rhubarb so small, you could not see it, but the flavor was there. This is a fairly clever seasonal substitute because cranberries can usually only be found in the fall and rhubarb is a spring thing.