Rhubarb

Spring is here and it's not! We vacillate between the mild warmish weather and the unseasonably cool gusty rainy days of May never quite sure about the state of our garden. Duly planted are the usual favourites and although it will be awhile before we can reap what we have sown, there is however one hale and hearty patch which lays in wait perfect for picking NOW! That would be the rhubarb corner which is teeming with stalks ready to chop and boil. To profit from this timely harvest, we plan Sunday dinner around a rhubarb pie and crisp not caring a whit about the copious amounts of sugar that we will use to offset the bitterness that is intrinsic to the root. I have always loved it even when served on its own after its been carefully boiled down to that amazing pale pink hued mush and am convinced that the only negative about rhubarb is when it is used as a heckle from the back of an otherwise quiet theatre. Rhubarb rhubarb rhubarb!