Rhubarb, rhubarb, rhubarb

Posted by Sainsbury's on 6 November 2015

Don’t fret if your rhubarb’s gone floppy, there’s lots you can still do with with those peculiar pink stalks.

This traditional fruit, available almost all year round now that you can get the forced as well as the field-grown variety, cooks down to velvety lusciousness, and if it’s been hanging around for a bit too long you can still transform it into a delicious dessert. Try the ginger & rhubarb fool recipe for an impressive end to a dinner party. It’s easy enough to serve up as a midweek supper pud, too.