Ravishing Rhubarb

I was so happy to finally get my hands on the rhubarb growing in our back garden; our first vegetable harvest of 2015!


I know there are crumbles and pies and all sorts to be made with rhubarb, but I have to admit, I prefer it simple; spooned into porridge at breakfast or served with a dollop of plain yoghurt as dessert. I usually just stew it for these purposes, but I tossed this batch of rhubarb in sugar and roasted it and it really held its shape rather than just dissolving into a mass of fibres.

We have a couple of rhubarb plants growing up at the allotment in addition to the few we’ve got growing in the back garden so there will hopefully be a few more trugfuls to come.

Am looking forward to some rhubarb experimentation in the kitchen over the coming weeks! 🙂



9 thoughts on “Ravishing Rhubarb

  1. Oh Sophie, you are such a pretty lady! And the photo of you is just charming! Do ask Ade to grow some Sweet Cicely for you. It is wonderful for adding a unique flavour and acting as a natural sweetener when a little bunch of the leaves are added to Rhubarb when cooking. It is so pretty in its own right too- all ferny and delicate with pretty cream flowers.

    Liked by 1 person

    1. Thank you for your lovely comment, Karen!

      That’s a fantastic tip re. the Sweet Cicely. I must admit I rather winced when I added the sugar to the rhubarb before roasting it – the guidelines I followed recommended quite a lot, I reduced the amount a little, but for someone who doesn’t eat much sugar at all, it seemed a huge amount! Great to know about this natural alternative and if it looks pretty in the garden as well, then that’s even better! We’re definitely going to grow some.

      S x

      Liked by 1 person

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