betterlatethannever

Rhubarb, rhubarb, rhubarb

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

 

Waking Up

I missed the European winter this year as I was in Australia from whence I hail. It seems I chose a good winter to miss.  Even now spring is not well and truely sprung. We are still feeding the sheep and the bird table is a flutter with winged life. Things are on the move though.  The Greylag geese arrived yesterday and we have a very busy mole. I am always impressed by the zeal and accomplishments of a single mole.  And the brave narcissi are trying to stand proud as they are whipped about by a blistering, blustering wind. Come on Spring!