Ever since the locally grown rhubarb started appearing in Cambridge market I have been having a great time experimenting. Rachel has been at it too (the beautiful rhubarb fool below is from her kitchen). The most important thing I have learnt this week is to cook it in sloe gin (inspired by this Nigel Slater recipe). This leaves you with an amazing syrup which is very tasty in cocktails (look out for a cocktail post soon!). Over at yummelicious the fabulousness of rhubarb has been described much better than I can so I'll just leave you with a selection of the rhubarb related goodies coming out of our kitchens at the moment:
Top Row, left to right: the start of the process; rhubarb cooking with sloe gin and sugar; the resulting stew and syrup; Middle Row, left to right: rhubarb margarita; rhubarb and sloe gin syrup; rhubarb bellini (with pomegranate seeds); rhubarb and raspberry smoothie; Bottom Row, left to right: rhubarb fool (from Ballymaloe Cookery Course book); baked cheesecake with rhubarb topping; yoghurt with pomegranate and rhubarb/sloe gin syrup.