Spring: Baked Rhubarb.
To cook rhubarb without it going squidgy (?), wash and trim into short lengths, then put into an ovenproof dish and sprinkle with sugar – it is very tart without – use a gererous cup of sugar for each 6 cups of chopped rhubarb.
Cover tightly with foil and bake in a hot oven until tender.
Try mixing in some rosewater, orange segments or zest, ginger… or once cold, stir in some small sweet strawberries and blueberries – yum!
I often have other berries such as red gooseberries, Jostaberries or blackberries ripe at the same time – toss these in after baking, and let them steam under the foil seal – they will add beautifully flavour and appearance, but maintain their shape.