Rhubarb

Ok maybe this post is a little late, but I have been enjoying the joys of spring (and working but enough of that!)  Grass so green you want to eat it, tiny lambs and those warm tempting rays of sun that fool you in to shedding some layers. Yes, spring has sprung.

And blossom so beautiful everywhere.And of course rhubarb. Bursting forth and growing with such vigour it will encourage even the most novice gardener to venture forth with spade in hand and try other things.

Not many things things are still seasonal and maybe rhubarb is just hanging on in there but thankfully it still is. Hurray, so enjoy it while it is here.  It’s so versatile. As a tart relish with crisp pork belly, in a pie or piping hot crumble where the juices have bubbled up and turned the edges to a gooey fruit caramel. Pooled in a deep vanilla custard, simple, comforting and guranteed delicious. Or simply stewed and served with whatever you like.And on this occasion it was a richly spiced, warm & sticky ginger bread.