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:

A great rhubarb and apple crumble by Tom Parker-Bowles.

An amazing rhubarb cake I found on a blog

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.

2 thoughts on “Rhubarb

  1. thanks Dave! I’ll be trying this out with our last bit of rhubarb and I promise not to skimp on the ginger.

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