Rhubarb
Does Rhubarb bring back memories of school dinners and soggy, sour dessrts?
Say goodbye to mushy rhubarb, roast it instead, it’ll retain its shape perfectly. I find that if food looks attractive, I seem to enjoy it more (and trust me, I have made my share of very unattractive meals!) Forced Rhubarb is naturally sweeter, so needs less sugar when cooking and is in season until the end of March. It’s sweeter than other rhubarb, pinker in colour and a great source of potassium, calcium and polyphenols.
Try it roasted instead of stewed, so it retains its dhape, colour and more nutrients.