Let’s get one thing straight – I love marmalade.
Generally I like food – a lot, and, on a par with marmalade, I rate rhubarb.
Rhubarb is one of those quintessentially English foods that remains largely seasonal. Each year in the garden, together with courgettes, it’s the vegetable I always tend to have a glut of.
This year, however, I’ve made a vow to make the most of this strikingly traditional plant, ensuring that none goes to waste or gets too stringy.
This winter, for the first time, I covered my rhubarb crowns with plastic pots (it was the first year I had ones large enough). About a month ago the pots started rising and inside the rhubarb was thriving.
Because of this we have already had two cuts of rhubarb.
Ceremoniously, almost, the first batch went towards a rhubarb and custard pavlova for my mum for mother’s day. Now, if you haven’t tried this you really must – seriously, how can you go wrong with rhubarb, custard and meringue? If you fancy giving it a go let me know and I’ll send you the recipe.
The second batch was used to make a rhubarb upside-down cake for some visiting friends on Saturday. Although I saw it as a trial run, the end result was gorgeous and will become a summer staple. The oozy, sticky rhubarb on top of the soft-on-the-inside, crunchy-on-the-outside sponge was delicious.
Next on the list it’s rhubarb gin – recommended by a friend at my weekly yoga class, who told me once I’d tried it I’d never go back!
I’m keen to try as many rhubarb recipes as possible and would love your recommendations. Do let me know what your favourite recipes are…it’s time we started to make the most this wonderful pink produce.