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I recently tried rhubarb andI recently tried rhubarb and banana, baked with a sprinkling of brown sugar and nutmeg, and nothing else. The recipe's topping, which I tried the first time, was like a biscuit and that was more than I wanted. The mild sweetness of the banana was a perfect complement to the tang of the rhubarb. THAT one is a keeper!

2015 Special Edition Garden GuideCooking Fresh with The Old Farmer's AlmanacThe Almanac Monthly Digital MagazineWhat the heck is a Garden Hod?