I love rhubarb - the fabulous colour, the acidic sharpness of it, the way that it is equally good with yoghurt for breakfast or topped with crumble for supper. It is also a harbinger of spring. Borough Market has been selling the pale stalks of forced rhubarb for about a month and is now selling deep red bunches of outdoor raised plants. The thing about rhubarb is that it is not so much dependent on warmth as light to spring back to life. The sight of rhubarb at the market means the days are getting longer so even in a miserable spring like we are having in London this year, rhubarb supplies hope that sunny days are on their way. I've been buying it for a couple of weeks and having it for breakfast - it wakes up my mouth up with a zing and puts a little joy in my day.
Stewed Rhubarb
1kg/2.2lbs rhubarb stalks
200g/7oz caster sugar
1 tablspoon finely grated ginger
Chop the stalks into 1 inch lengths. Wash them then put into a pan with the sugar, ginger and about an inch of water in the bottom of the pan. Bring to the boil, stirring occasionally and simmer gently for about 10 minutes till the rhubarb collapses. Check for sweetness - it may need a little more sugar.
But don't eat the leaves - they are poisonous!
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