Rhubarb

The thought of rhubarb is driving me crazy right now. I am craving it intensely. Rhubarb pie, with a golden-brown pastry crust that tastes a little savory because it is made with butter, rhubarb pie that just oozes when it is cut and falls apart when it is served because it is so full of goodness that it can't keep itself together. But I would settle, too, for rhubarb sauce over ice cream - my mom makes it by washing the rubarb stems, cutting them up and putting them in the saucepan, still wet from being washed, with some sugar, and just cooking it until the rhubarb breaks down into a thick pink sauce. Spoon it hot over vanilla ice cream; it is tangy-sweet and hot and the ice cream is cool and melty and together they are heaven. Eat it out on the patio as the late, cool evening fades to blue and the fireflies come out...