We’re loving the rhubarb just now! Aside from the pretty pink splashes of colour it provides in the garden and up on the plot, it’s so delicious! There isn’t that much we can harvest at this time of year, apart from the salad leaves which are coming through nicely in the polytunnel, so we’re revelling in the rhubarb as best we can!
Aside from roasting it, I’ve recently tried stewing it in honey instead of sugar, which worked like a dream, and have also whipped up a few jars of Rhubarb & Ginger Jam (recipe here), which are now maturing nicely at the back of the cupboard. Karen B over at sweetbabyveg also gave us a useful tip about cooking rhubarb with Sweet Cicely which apparently goes really well with it, acting as a natural sweetener. Ade’s already bought some Sweet Cicely plants on her recommendation, so that will be our next experiment. (Thanks Karen!)
What are you marking with your rhubarb? Any recipe recommendations?