At about this time each year I rediscover rhubarb. Field grown rhubarb is harvested from April but I tend to associate it with early summer; the first longer evenings and sunsets as pink as the plant itself.
That’s the joy of eating seasonal produce; short bursts of favourite foods help give shape to the year, and tend to focus our appreciation of the good things in life.
I love the stems’ satiny speckledness, and their deep pink colour, as much as I love their sweet-sharp taste.
My favourite way to cook rhubarb is to roast it in the oven. After giving the stems a good wash, they are chopped into short lengths and placed in an oven proof dish.
Dot with butter, sprinkle with sugar, and place in the oven for about 20 minutes at 180 degrees C.
This evening we ate our rhubarb with custard and shortbread, but it’s equally good with vanilla icecream or topped with crumble.
For a really special treat two recipes from Nigella Lawson’s How to be a Domestic Goddess never fail to delight: the wonderfully named rhubarb grunt and the truly delicious rhubarb cornmeal cake.
Do you have a favourite rhubarb recipe?