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.

Christine