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Just picked up at a grocer round the corner - isn't that beautiful? First I've seen this year - I can't remember whether it is the start of the season or I think, rhubarb can be 'forced?' What to do with it? A puff-pastry tart? That would be the obvious answer but I think I have a recipe that involves cooking it down - not too much sugar but spiced with clove, mace, cardamon, that sort of thing - and you serve with a lump of venison. That would involve taking a roast out of the freezer and I couldn't use it until tomorrow. I want to cook the rhubarb right away it looks so perfect. Baking it is!
- I.