New Rhubarb

When I was down the garden the yesterday, I looked under the upturned pail which I use to force the rhubarb - here is what I found- nice young rhubarb. Not much but enough to make a plate tart.

 

 

Straight from the garden into the kitchen to have it ready for tea.

 



Lovely tender, pink rhubarb but don't be fooled even my dessert rhubarb requires plenty sugar for my sweet tooth.

Just look at that wonderful sweet pink juice and short, crumbly pastry! This is the best time of the year to get that fresh flavour.

When we were children, we used to get a cold pudding which was sweet stewed rhubarb set with tapioca, sago( I think it must have been a throwback from the war years! ) I can't imagine young people eating that today.

Has anyone else heard of this? If so, please leave a comment on my Blog