Friday, 10 June 2016
Our rhubarb is out and we have had our first crumble of the season. It is just lovely with strawberries or raspberries, and more frugally with apple or pear - in the latter case in savoury dishes as well as just puds or preserves.
I love rhubarb for it's yield and it's hardiness; I do not have to do anything for the plant and yet it spreads and produces yummy nutrition every year without fail.
Here are some of our favourite ways to munch the stuff: