Rhubarb. To me it’s always been more a synonym for nonsense or babble, or a gap-filling nothing vegetable in the garden, than the deliciously tart and easily prepared treat it turns out to be.
We went to the Borough Markets with a chef friend on Saturday and no doubt the rhubarb we bought is a super-organic non-GM wind-powered dolphin-friendly variety.
You can spend hours at the Borough and we really should get some footage down there for a future episode. I’m sure I can overcome my fear of being clocked by a falling 25kg wheel of gourmet cheese.
I also found a couple of lonely chunks of galangal up the back of one fruit and vege stall, so I’m looking forward to jamming it into a wok with some compatible ingredients.
As for the rhubarb, what could be simpler? Bung it into a pot with some water and sugar. Boil for five minutes. It’s amazing how quickly those fibrous pink stalks break down and release all their beautiful colour, not to mention that irresistible tartness.
The last of it goes on our porridge tomorrow morning.