Hello reader,
The days are getting longer, the first shoots are peeking through in the garden, and even with these apparently endless showers, there has been a definite hint of sunshine. It's the perfect moment to celebrate the season with the first of the bright pink Yorkshire forced rhubarb. Tart, fresh, and full of flavour it truly is a beauty to behold!
I grabbed some as soon as I saw it in my local greengrocers and, of course, I have a new recipe to share with you again this week. This super simple Rhubarb Compote makes the most of the earliest rhubarb. I love its delicate pink colour and fresh sharpness, a bright, tart contrast after the comforting flavours of winter.
I add it to my porridge in the morning, to yoghurt, as a filling for sponge cake and lots more! What would you use it for?
More Rhubarb Recipe Ideas
| | A classic combination for cosy afternoons. Perfect with custard, ice- cream or cream and a nice cup of tea. |
| | Layered, spoonable dessert with a zing of ginger. Creamy, fresh, and a little indulgent. Perfect for sharing or keeping all to yourself! |
| | Soft, tender muffins topped with a golden, crunchy crumble. Ideal for elevenses, brunch, or a portable snack. |
Even if the sun is shy this month, these recipes bring a little taste of spring into your kitchen. Whether it's a muffin for elevenses, a slice of pie with friends, or a layered parfait for a treat, rhubarb is a pink hero to help brighten the days!
Wishing you tiny shoots, longer days, and a spoonful of spring,
With Love,
Chris
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