Think of this recipe as a deconstructed strawberry rhubarb pie.
We start off by making a rhubarb consommé, which is basically a clear soup. This particular consommé will be more like a syrup because it is sweet.
I like to utilize all parts of the plant if at all possible when I cook, but not with rhubarb -- the stems are edible but the leaves are poisonous!
Enjoy this with some sorbet or vanilla ice cream!