Picked the first of the Rhubarb this week. The Timperley Early is living up to its name and is coming on despite a couple of heavy frosts. I zapped some in the microwave on medium with a tablespoon of soft brown sugar for five minutes and it came out perfect. I also made some St Clements ice cream to go with it. Very easy in a machine and surprisingly used half tin ambrosia custard, pot of good orange curd and a splash of double cream. I added juice of a lemon and some grated zest. Served with lemon shortbread and made a very yummy pud.I also have some later varieties such as Victoria to follow on and am hoping to make some rhubarb and ginger jam - which is delicious. I also like to make a rhubarb and orange custart tart which can be very posh with a caramelised sugar topping. Crumble, traybake - ginger or orange sponge with some ground almonds and chopped rhubarb, if ginger ad some chopped preserved ginger too.
