I am obsessional about my allotment – I have had the current one for 18 years. I don’t think I had eaten much rhubarb before I had an allotment, but one of the rituals when you get an allotment, is that someone gives you an offshoot of rhubarb! They may also give you other plants, but there are such things as gift horses. Never say yes to borage, horseradish or lovage!
Anyway, one of the joys of an allotment is rhubarb. Takes up quite a bit of space, doesn’t need much attention and repays you with one of the most extraordinary fruit/vegetables that there is. Actually, I think it is a vegetable, technically. We use its near relation, sorghum, in the flour.
Rhubarb has a tartness which means that raw, it’s only good dipped in sugar. But, it makes wonderful puddings from crumbles to fools and perks up a cake no end! It contrasts beautifully with a rich vanilla sponge, particularly when it is made with brown sugar. So the team all sampled this today, and went – wouldn’t it have been amazing with ginger in?
So, my only recommendation is you like ginger, is to add a teaspoonful of ground dry ginger or fresh grated ginger to the dry ingredients!