Think Pink

Rhubarb. Rhubarb. Rhubarb. January and early February sees the arrival of the first  pink sticks on the market. It’s a taste you either love or hate. Those who love it, really love it. They’ll use it in desserts, in sauces and even in savoury dishes.  Which is quite appropriate because rhubarb is actually a vegetable not a fruit. Even though it gets more use in sweet things. This is because we have to sweeten it to make it palatable. Rhubarb is known for its strong astringent taste when raw – but nothing a few spoonfuls of sugar during cooking can’t cure! To get the best from it, poach it gently in a little water with sugar added to taste. Poached rhubarb makes great fools, mousses, pies, tarts, crumbles and loads of other lovely things. Not much beats a simple bowl of poached pink stuff, adorned with cream, as a quick after dinner dessert.  Rhubarb fans speak up. How do you eat yours?