While the spring bulbs are dazzling us and the blossom is ethereal and elegant against the sky, this is a plain jane time of the year for the vegetable garden. It is pretty bare and well a bit boring……well mine is. The winter veg have mostly finished and its too early for new spring seedlings.
I think that is why I swoop so enthusiastically into the rhubarb patch gathering up large armfuls because the red stems are just so colourful and tender at this time of year. It is my favourite breakfast fruit dish in spring.
I know a lot of people don’t like using rhubarb because they think you need large quantities of sugar to sweeten it, and as we all know we should be limiting our sugar intake. But, shock horror, I don’t use sugar with rhubarb, I cook it just with fresh squeezed orange juice.
I fill a baking dish with rhubarb cut into about 6cm lengths bake it in the oven with the zested rind and juice from 2 oranges, until it is just soft but not falling apart. I often add frozen raspberries after it comes out of the oven, from our summer harvest which adds more intense rich ruby colour to the dish.
Guaranteed to make you smile while you are eating your favourite cereal in the morning. I make this a lot for guests at this time of year
and it has converted many a non rhubarb eater. Try it love to hear what you think.
My other colourful stalwart at the moment is purple sprouting broccoli. A little lemon zest, some garlic and olive oil, a quick sauté in a pan and it’s ready. The colour is wonderful and the little florets are just as pretty as flowers in the kitchen.
What is in your vegetable gardens that is giving pleasure at the moment? Do tell I need some inspiration.