Rhubarb may be in at the market, but I'm not buying any. I'm getting about half a kilo a week from my plant, and like last year's, it's still green. The first batch of the year was nicely red, but then after that it's not coloured up again. A neat trick with this is simply to cook it with something red.
Last January I tried a raspberry and rhubarb sago recipe, which came out to something that wasn't what I had wanted. The raspberry was far too dominant, and the sago was pointlessly minimal. I haven't worked out a sago recipe, but I have worked out a better balance that lets you still taste the rhubarb.
Recipe: Roasted Red Raspberry Rosey Rhubarb
2-3 tablespoons sugar
2 teaspoons rosewater
* Wash and slice up the rhubarb, and place it in a shallow baking dish.
* Stir through the raspberries.
* Sprinkle over the sugar and rosewater.
* Bake at 180C for 20 minutes, or until done to your taste.
Notes: Frozen raspberries are fine. You can use different oven temperatures, if you have the oven on for something else. Slow is no problem, and very fast is OK as long as you keep an eye on it and stir it so the top doesn't scorch too badly. A little scorching is actually fine, and adds some nice toasty toffee flavours, but you don't want a lot.
Redcurrants do rather well in this, too. And Americans love the strawberry & rhubarb combination, but I'm less fond of cooked strawberries. Try it if you like, though.
It's good for breakfast, with yoghurt. Or add some whipped cream or icecream, and have it for dessert. Maybe with almond bread.