I am just about back in control. Of the rhubarb, that is.
I’ve been compotting, pickling, preserving, baking, freezing (less romantic, but very practical) and have worked my way through the armfuls of stems that were plump and in need of urgent picking. I’ve made a fair few savoury dishes with the fat, greener stems – a sauce for pork, a goats cheese and orange salad, a pickled topping for mackerel. But the pinkest ends of the daintiest stems I have saved for pudding purposes….
Such as these rhubarb, pistachio, cardamom and orange macaroons. They’re inspired by an orange blossom and apricot marunchino recipe from some of my favourite cooks, Honey and Co. A doddle to make, they freeze brilliantly, though it’s such a quick cook (apart from the resting) there’s no real need to plan ahead.
Incidentally, no blog next week because it’s supper club week (and it will, predictably, feature rhubarb). It’s sold out but there are spaces for one after on 24th May when we’ll be revelling in the new season elderflower, asparagus and broad beans. Tickets and info here.