Rhubarb is one of those things I love to eat, but never cook myself. I’ve always thought of rhubarb as the domain of the ladies of the Women’s Institute, and my granny – seriously good, slightly old-fashioned cooks. Admittedly, I thought it a bit scary, and maybe complicated. I have no idea why.
Going about my daily business at the greengrocer last week, the glorious colour grabbed my attention. I took a daring risk, with a dash of inspiration and before I could think rationally I’d stashed a bunch of rhubarb right into my basket. Living dangerously is my thing. I thought, if nothing else, it would make a stunning photo.
I poured through cook books when I got home, expecting I’d need traditional skills beyond my reach. Oh how I laughed! Cut up and poach in a pan with sugar and a couple of tablespoons of water for 10 minutes flat. Ha! I can do that and add a couple of star anise, off my own bat even. Gosh, I’m clever.
What resulted was some rather broken up rhubarb, some pieces that had held together better, and the most glorious, vivid, magenta syrup, perfumed with anise. I couldn’t resist: I had a bit of the mushy stuff with Greek yogurt and it was heavenly.
Inspired by this success, I thought I’d make an upside down cake. I’ve never made one before. I was on completely alien territory now. In for a penny, in for a pound. Here’s the recipe if you feel daring too.
Light, moist, fragrant, and absolutely stunning to look at: my goodness it was so delicious! Celebratory star jumps happened in the kitchen. I served it with a dollop of thick, natural Greek yogurt, and raspberries on the side.
It pays to sometimes walk on the wild side.