Not that I actually do anything to the rhubarb each year. It just sprouts back bigger and better every spring!
It’s one of my favourite vegetables (parading as a fruit!) so I’m always very eager to get at it.every time I arrive at the plot I can’t help but have a gentle tug on each of the stems to see if they’re ready.
I came away with an armful the other day and I’m now drooling at the prospect of crumbles with custard, a topping for my yoghurt, smoothies, and French toast fillings. Yum!!
Today I’m making Honey Baked Rhubarb. It’s a no sugar recipe. Just the fabulous stems chopped into short lengths, honey, a small piece of vanilla pod and the finely grated zest of an orange all mixed together. I cover it loosely with foil and whack it in the oven on 150’C for 45mins to an hour.