Twisting the first fresh, pink stalks of rhurbarb is definitely a spring thing. Poach it gently to an irridesent, soft pinkness or bake it a la Nigel Slater. Delicious.
roast rhubarb with cassis and ginger
Nigel Slater
750g rhubarb
3 tablespoons sugar
150mls water
a small wineglass of cassis
a thumb of ginger
Set the oven at 200C. Trim the rhubarb, discarding the leaves.
Cut into short lengths. Put these batons into a shallow baking dish and
add the sugar, water and cassis. Peel the ginger, slicing it thinly and tuck
it into the liquid. Bake for 40 minutes or so, until tender. Serve with
juices and whatever else takes or fancy. I mixed equal quantities of
mascarpone and crème fraiche with icing sugar to taste.
Serves 4 generously