"Old Mother Ashby" > wrote in message
...
>I hardly ever cook rhubarb, which is actually a vegetable. I hated it as a
>child, it was too tart the way Mum did it.
>
> However, it's in season and in this weather I like a dessert at the
> weekend. So last night I tried a recipe from the ever dependable Jill
> Dupleix, for rhubarb and apple sponge pudding.
>
> Rhubarb and apple chunks, with two tablespoons of orange juice and
> sprinkled with caster sugar and cinnamon. Top with a sponge mix made from
> 100g (3oz) butter, 100g caster sugar, 3 eggs and 100g self raising flour
> (the good old rule of three), 50 minutes in a moderate oven. Not bad at
> all, though I'm still not entirely convinced about rhubarb.


I have never in my life cooked rhubarb, the first time I ever tasted it I
was already married, and although I didn't mind it, my husband says he can't
stand it. I've made Barbs cake with apple, and it was great. But I'm
thinking I'd like to try Barbs cake with the actual rhubarb this time, and
my daughter will also get to try it.

I really don't know anything about rhubarb, I think I heard the leaves are
poisonous. I can't remember, but did Barbs recipe tell how to prepare it?
When is it in season? Thanks. Hopefully Barb will read this too.

Jen