I never really took much notice of rhubarb, but for some reason this year it caught my attention. I always thought of it as rather tart and sharp in taste. Being a child of the seventies it reminded me of school lunches, an over stewed, slimy mess beneath a stodgy lid of crumble, served with lumpy custard. Not very appealing! I decided to keep things simple for my rhubarb re-initiation. I found a recipe for roasted rhubarb at BBC GoodFood. Roasting things always appeals to me. Although my version did go a little bit mushy, it tasted divine. We had ours with natural yoghurt but I think it would also make a great topping for pancakes, on porridge or even rice pudding. Now that I have discovered a love of rhubarb I need to make the most of the short season and maybe even tackle a crumble.
The recipe I used can be found here. Predictably I reduced the amount of sugar. Happy Rhubarb eating.