This little piggy went to Bury St Edmunds market and bought some rhubarb. And when I came home I put the stems in a tall glass jug on the kitchen windowsill. From the outside they look like triffids trying to escape! Fear not though, rhubarb is harmless when cooked but don’t forget to remove the leaves because they are poisonous, even after cooking.
You can use rhubarb in sweet dishes such as fools, tarts, or cakes, or in savoury dishes with pork or lamb. As it’s the first time I’ve cooked with rhubarb, I decided to go for a classic rhubarb crumble recipe.
25g light brown muscovado sugar
1/2 tsp root ginger, peeled and finely chopped
50g plain flour
30g caster sugar
25g butter, cut into cubes
Preheat the oven to 180˚C. Cut the rhubarb stems into 5cm pieces. Place in a saucepan with the ginger and sugar. Put the lid on, bring to a simmer and cook for a few minutes. Remove the lid, gently turn over the pieces of rhubarb and simmer without the lid for another few minutes. Allow to cool.
Rub the butter into the flour with the tips of your fingers. When the mixture resembles breadcrumbs, stir in the sugar.
Put the rhubarb in the bottom of an ovenproof dish and sprinkle over the crumble topping. If you like the topping crunchy, press down gently (optional). Bake for 45 minutes.