As a child I hated rhubarb. I remember bitter, stringy stuff that stuck in your braces and was served up with custard by the school dinner ladies. Discovering forced rhubarb as an adult was a revelation: the colour, taste and texture was so different from the stuff I remember from my schooldays. At this time of year I get so excited when I see those first vivid pink sticks making an appearance in the greengrocers.
Having a young child, and not wanting to cook twice in the evening, we eat quite early at home and by 8 or 9 O’clock the munchies have set in. A bowl of Greek yoghurt topped with some kind of fruit and a drizzle of rich honey usually fills the hole, especially when followed by some bitter chocolate. While the forced stuff is in season our fruit (or should I say vegetable) of choice is rhubarb.
Recipe
400g forced rhubarb
1 globe stem ginger finely chopped
1 tbsp Kirsch
1 tbsp caster sugar
Pre-heat the oven to 180°.
Cut the rhubarb into small lengths approx 2cm in length.
Sprinkle over the ginger, sugar & Kirsch.
Roast in the oven for 30 minutes or so until the rhubarb is tender and just starts to break up when stirred. Give it a quick mix half-way through to make sure it cooks evenly.
