Looking back over this blog, I have somehow omitted to record what can only be described as an obsession with rhubarb. I love it! I love the pretty pink colour, the slightly tart flavour, the soft texture once it is cooked.
It needs almost nothing to be a beautiful dessert, as per this very simple rhubarb compote with vanilla ice-cream. Stewed for about 10 minutes with about 4 tablespoons of caster sugar, some orange zest and orange juice, it both looks stunning and tastes divine. A firm favourite.
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