Rhubarb is really good for you, as long as you don’t cover it in too much sugar; honey is a good alternative.
It is full of antioxidants and vitamins and minerals, and tastes fantastic. And lasts throughout the summer, Rhubarb and strawberry crumble with cream in summer is unbeatable.. but for now, the first new shoots are coming as I have “forced” them.
I have a rhubarb bed in the corner of the pottage, within the bed I have 2 traditional rhubarb forcing pots; terracotta, with lids which you place over the rhubarb before it starts to grow and by keeping them in the dark, makes them grow faster and taller, reaching for the light. I also have a home made forcer, which is an old fashioned dustbin with 2 slates on top, it does the same job, and I think still looks good.
The stems are therefore thin and very very tender and sweet. As this time of year there is little better than plain and simple stewed rhubarb with a bit of honey for sweetener (if needed; check first). You can then add yoghurt, or cream, or our on top of meringues. My otherhalf has stewed rhubarb for breakfast with uncooked porridge oats, which soak up the juice.
All you do is cut the rhubarb stems into bit size chunks
place in a pan with a tiny amount of water
cook for 5 to 8 minutes or until the stems are tender
taste and if a little tart for you, add a teaspoon of honey, stir to melt
and there it is cooked and ready for eating.. YUM.