A delicious way of enjoying the bright and cheery forced rhubarb that's currently in season and will start to run out through March. Stewed in the oven with some sugar, it makes a lovely breakfast with some yoghurt - or you could do what we did and make a delicious rhubarb fool. The inspiration for this came from the recipe in Paul Waddington's Seasonal Food (see the Amazon widget to the right for a link). It's really easy. Just cook chopped rhubarb in an ovenproof dish in an oven pre-heated to 180c (gas mark 4) with some sugar. The amount of sugar depends on how sweet you want it. For a pound of rhubarb, try about 4-5 ounces. While it's cooking, whip the cream to the sort of texture you prefer for fool - we like it quite thick. When it's done (about 45 mins), strain the rhubarb through a sieve (keep the syrup - it's really nice), mashing it with a fork as you go. Let it cool down and then mix it into the cream.
We had a nightcap after this great pudding of a strong German Bock beer. Unfortunately this wasn't really very seasonal - more a winter beer than a spring speciality - the 6.5% dark bock brewed by Kneitinger of Regensburg. Wonderful, sweet and well-balanced and nicely spicy. It's turning out to be quite difficult to get seasonal beers, even from the fantastic Cambridge beer shop! Another Lent beer that I'd like to try - despite or maybe because of its rarity in the UK - is Mahr's Weisse Bock from Bamberg. This strong, dark wheat beer looks lovely - but maybe I ought to turn my attention to Spring beers brewed in the UK.
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