A comment by Annette reminds me that I was going to do a post extolling the virtues of Rhubarb having previously not seen the point of it. The picking season for rhubarb is more or less at an end so I won’t do so in detail other than to say that my mind was changed by a couple of great recipes for it:
Both recipes use fresh ginger which give them a distinctive taste – don’t be tempted to skimp on this. The cake is really the killer recipe. I used half light brown sugar + half molasses rather than muscovado sugar as specified but only because I didn’t have any of the latter in the house. There’s lovely moistness to the cake – really rather good.