I decided to bake the rhubarb in the oven, just enough so that it softens without disintegrating. I sprinkled some unrefined granulated sugar over the chopped sticks and covered the tray with foil. It took about 20 minutes at 160C in the fan oven. We'll eat it "as is" with some creamy oat custard and a naughty oat, honey, almond and cinnamon topping. A sort of Eton mess arrangement. Let's call it Espoo Mess instead.
It's such a beautiful colour at this time of year. I can't decide what to do first: fool, soup, crumble...
At the last minute I threw in a handful of grated Red Leicester to add some protein and creaminess. It was delicious and kept us going all afternoon while we worked on the fence around the saskatoon bushes.
It's rather green but even Fred ate it and enjoyed it.
Next time I think I will use a small quantity of rolled oats instead of rice and keep the cheese variation.
After the foragers left I decided to pick some more nettles since this is definitely the best time of year for using them in cooking. I found these under the blackcurrant bushes, on the edge of the vegetable garden and near the rose bed. They seem to grow anywhere where the earth is very fertile. The trick is to wear gloves! Then pinch out the the tips, just like picking tea (I guess). The nettles need to be washed (keep the gloves on) - just rinsed in cold water.
I'm going to make Hugh Fearnley.Whittingstall's nettle soup and then, with whatever is left over, I'll make a quiche using the ingredients he suggests for the spanakopitta recipe (and I'll use caraway rather than cumin since it's more "local").