Forced rhubarb season is upon us. Regulars will know my obsession with rhubarb so we don’t need to go over it again. Suffice to say that every year, when the thin, pink stems arrive in the shops I am never, ever, short of new ideas for using them. This week I made this hazelnut (though it could just as easily have been walnut) and rhubarb cake, inspired by a Nigel Slater plum cake recipe. It’s super quick to make and so delicious that its short shelf life (it goes soggy after 48 hours) won’t be a problem because you will have eaten every crumb on the day you bake it.
You can also quick pickle rhubarb, as I did for last week’s supper club, to serve with mackerel pate. Just dissolve equal amounts of cider vinegar and sugar over a low heat, remove from the heat and cool, then add chopped rhubarb and leave for 5 minutes. On which note, the next supper club is Friday 28th February. Menu and book info here.
(Incidentally, things might be a little quiet on the blog this year – as demonstrated by my first post of 2020 being in mid-Feb. I’ll aim to blog every fortnight, but if you don’t find me here, you will still find me busy on Instagram with new recipes.)