Our latest and greatest incentive to get out of bed in the morning. Sweet, tangy, pale pink applesauce made with rhubarb is going to rock your bowl of breakfast oats.
About Sara Dickerman
Sara Dickerman cooked in restaurants from California's Campanile and Chez Panisse to Seattle's Le Pichet and The Harvest Vine as she was developing as a food writer. Her work has appeared in Bon Appétit, Saveur, The New York Times, Food & Wine, and Slate, for which she won a James Beard award. Dickerman lives in Seattle with her husband and two young children.