Rhubarb and I are having a bit of a renaissance. There was a time when I ate it, stewed, on anything - porridge, Weet-Bix, yoghurt, ice-cream. If I walk into a patisserie and there's a rhubarb tart or pastry, that's what I'll choose. A bunch fell into my basket a couple of weeks ago, so I brought it home and stewed it up, then served it to my girls with the vaguest hint of scepticism that they'd eat it. Surprise, surprise, Lola finished her bowl and asked for more, as did Stella. Pearl, my eat-anything girl, she wasn't much up for it.
Today I whipped up another batch. It doesn't take much effort. Remove the leaves (they're toxic - don't eat them) and wash the stalks, then chop roughly. Place in a saucepan with a scant teaspoon of sugar and a splash of water. Cover with a lid, then cook over a gentle heat for about 5 minutes, until the rhubarb has broken down and is nice and sloppy. Cool. Eat.
It's tart and earthy and, not being overly sugary itself, goes perfectly with sweet things. Today I ate it with some of this. Tonight I'll probably have a bit more with ice-cream. And I'll be keeping my eye out for a friendly neighbour who was sensible enough to plant rhubarb crowns last winter and has some excess harvest to get rid of. Me! Me!