Rhubarb is one of my absolute favourites. I think it's partly because it's only around for such a short while - it seems to be one of the few things that the gardeners in white coats haven't managed to get on the supermarket shelves all year round. But it's here right now - hurray hurray! And in our house that means it makes frequent appearances on the menu. Some people have been known to say too many, but I don't think you can ever have too much bright pink food, especially when it tastes as delicious as rhubarb.
This works as the basis for rhubarb crumble, rhubarb trifle, rhubarb ice cream... or just in a bowl with a spoon and a dollop of vanilla ice cream.
400g rhubarb, chopped into 1" pieces
1 1/2 - 2 tbsp golden caster sugar (or more or less, depending on how sharp you want it)
1" piece of fresh ginger, finely sliced
Pre-heat the oven to 200C. Place the chopped rhubarb into a roasting dish with the rhubarb. Sprinkle over the sugar.