Using Spring Fruit - Rhubarb.

Rhubarb is currently in season in the UK. This is an unusual looking fruit - you eat the stalks - which grows well in the garden. It is very versatile; try making crumble, fool, pie or jam. Here are a couple of recipes to get you started.

Rhubarb and orange crumble. (serves 4)

450g rhubarb, cut into 2.5cm lengths
2 large oranges
75g sugar
For crumble
175g plain flour
75g butter or margarine
100g caster sugar

Method
Heat oven to 180C/gas 4.

Place the rhubarb, orange juice and rind and 75g sugar into a pie dish, mix, pre-cook in the oven if using garden rhubarb, for 10 mins. The shop bought is tenderer and would not need pre-cooking.

Rub the butter or margarine into the flour, add the sugar and a little cinnamon if liked. Sprinkle the crumbs over the fruit.

Bake in the centre of the oven for 35-40 minutes, the topping should be golden brown.

Serve with custard or cream. Enjoy!

Rhubarb Jam. You have to get organised early for this one.

450g rhubarb
450g sugar
100g seedless raisins
1 tsp grated lemon rind
1 tsp grated orange rind
1 tablespoon orange juice
2 tablespoons lemon juice

Method

Cut the rhubarb into 1cm pieces, sprinkle with the sugar and leave for 6 hours.

Put into a preserving pan ( a large saucepan will do) add the raisins, fruit rinds and orange juice.

Stir over a low heat until the sugar is dissolved, then add the lemon juice and boil steadily until setting point is reached. If you are using a sugar thermometer the temperature should be 105C/222F.

Allow to cool slightly, stir well, spoon into sterilised jars. Cool and label before storing.