Cooking Rhubarb

I love Rhubarb. It's strange, because I used to hate it, a by-product of school I think. Can't get enough of it now, and forced rhubarb is in season now, but relatively hard to get hold of. But I found some in Oxford's Covered Market, finally!


During the week I decided it was time to cook some, chopped and sprinkled with sugar, in the oven.


It cooks down so it's all lovely and soft, but manages to retain its shape. The sugar balances out the tang, but maintains that lovely rhubarby flavour. Sadly it does lose some of that amazing colour.

And it goes really well with custard. Even bought custard, as it's not something I'm likely to make for myself. It's very simple, but I'm going to send it to WTSIM: Hot Dessert.

Making Breakfast

Normally for breakfast, at uni anyway, I have a banana, broken into pieces, with a yoghurt. My favourite flavour is Rhubarb, and although I love Rachel's organic yoghurt, it's quite expensive so I usually stick to Tescos.

But, the recent talk of forced rhubarb, which is apparently coming into season here, has made my crave my other favourite uni breakfast*, which is stewed fruit/compote, ideally made with rhubarb. But, unfortunately, neither the Tesco metro in Oxford, nor the bigger Tesco at home, nor Oxford Sainsburys, nor the market, have yet had rhubarb. Eventually I might make it out to the big Tescos, and try there.


So, when I was in Tescos yesterday, I spotted a punnet of plums for £1. Too good to refuse, I so bought those, along with a bag of Granny Smiths to cook instead.


I chopped them up, although left the skins on, and put them in a big pan with some water, bringing them to the boil, lid off, then leave to cook quietly while I did some other things.

It was good to have something warm for breakfast this morning!