I always look forward to seeing the vivid pink of the forced rhubarb at this time of the year, its season generally lasting from January to March in the northern hemisphere.
I love to have a jar or two of rhubarb compote in the fridge, which makes for a great accompaniment to have at breakfast with your toast or perhaps dolloped alongside a serve of natural or Greek yoghurt.
I particularly love making rhubarb crumble and Nigella Lawson has a great recipe in Feast. Though my favourite crumble recipe would have to be from her first book, How to Eat. Measure 120 g of flour into a large bowl. Chop up 100 g (3.5 oz) of cold butter (the recipe calls for 90 g but if you can buy butter in 100 g blocks, why save the last 10 g?) and rub this into the flour with your fingertips until you have a crumbly mixture which resembles wet sand. Alternatively, you can take the lazy route like I do and do all of this with a KitchenAid using the paddle attachment, taking care to not beat the mixture too much, otherwise you will end up with a mixture which is more powder than crumble. Stir in 3 tablespoons each of light muscovado sugar and vanilla sugar. If you wish to spice it up, you could add a teaspoon or so of ground cinnamon or ground ginger or freshly grated nutmeg … it’s up to you. I often make a double batch of this crumble mixture and store it in a freezer bag in the freezer, meaning that I always have to hand the wherewithal for a fruit crumble.
For a simple, no-fuss rhubarb crumble, simply fill a small bowl or ramekin with some rhubarb compote and sprinkle over a handful of crumble mixture. Bake in a pre-heated oven at 190°C (370°F) for about 20-30 minutes until the crumble is golden and the compote underneath is bubbling.