How do I love thee? Let me count the ways...
In crumble, in jam, in cake.
With ginger. With orange, With redcurrants. With almonds.
Unlike courgettes, a glut of rhubarb fills me with nothing but joy.
It's been late this year, but it's here now, in all its glory.
And here's a cake worthy of this most glorious of ingredients, based on one I read on the wonderful Caked Crusader's blog, with a dash of Nigella's rhubarb cornmeal cake thrown in.
Rhubarb, orange, almonds. Go on. You know you want to.
280g caster sugar
225g unsalted butter
zest and juice of an orange
125g self raising flour
100g fine polenta
1 tsp baking powder
100g ground almonds
3 large eggs
Line a 23cm springform tin.
First slice up the rhubarb into 1 cm pieces and put in a bowl with 50g of the sugar.
Mix together the flour, polenta, baking powder and ground almonds in a separate bowl.
Beat together the butter and the rest of the sugar along with the orange zest and juice. It may take some time but eventually you get a thick lovely batter, into which add the eggs one at a time, followed each time with a spoonful of the dry ingredients. When the eggs are all combined, beat in whatever remains of the dry ingredients, then fold in the rhubarb and any juices that have seeped out as its been sitting in the sugar.
Scrape the batter into the prepared tin and bake in the oven at 180C for about an hour - until a skewer comes out clean.