After the daffodils, and cherry blossom, the first sign of spring in my garden is the rhubarb. It Starts as tiny pale nubs thrusting through the soil, crowned with tightly curled spinach-green leaves and (unlike the blossom which teeters on the brink of flowering for weeks) unfolds with almost wild abandon until I am blessed with a giant clump of pink stalks that send me into delightful fantasies of crumbles, pies and galettes!
Tip: I always bake my rhubarb in the oven for about 15 minutes, with a sprinkle of sugar and a tablespoon of water rather than stewing in a pan. I’m easily distracted and the stewing method so often results in mush, and I like to know what I’m eating! Baking still softens the stalks, without disintegrating them. Up to you....
If you are making a galette, which is the word’s simplest dessert, serve with a generous dollop of ice cream.
A Wedding Breakfast