My friend Pam is a multi-talented woman. She enjoys a stunning alto solo voice; cooks like a fiend; entertains largely and comfortably; cultivates a wry wit; is an avid reader; makes a devoted wife, mom, church member, and friend; plays a mean piano, and –the thing I might most envy– is the epitome of organization. What most people don’t know about Miss Pam is she’s also a fine gardener who loves and generously shares the bounty of her craft. While summers here in the front range are late and short with cool nights, she still manages to get a crop or two in each year despite two black Labrador retrievers romping all over her big backyard. Best sous and husband Dave and I are often the recipients of her largesse when the weather warms and the other day Pam’s husband Lee drove over for a visit toting some of her rhubarb along as a gift to us. As rhubarb keeps pretty darned well in the fridge, I didn’t worry about using it quickly. Needing a snack on the not-too-sweet side yesterday, though, I soon heard that rhubarb calling my name, whispering, “bake, bake, bake…” and pulled it out to see just exactly how much she’d sent. To be on the safe side, I chopped it up and measured it to find I easily had a cup plus. Not enough for a pie or a cobbler, there was plenty for a simple cake or quick bread if I included another fruit in the mix. With a side-eyed sniff at the counter, it was apparent the partner needed to be bananas. Then again, I’d never heard of rhubarb and bananas. You? Turns out: It’s a match made in heaven.