It’s that time of year! The beech forest is hopelessly pretty in all its sheer greenness – and in the garden the rhubarbs grow so tha you can almost see it. They’re just sooo good when they’re yound and fresh.
- Annie Lennox, Who’s That Girl? (Live from Central Park)
- Electric Light Orchestora, Strange Magic
Get approx. 1/2 kg of rhubarb – it turned out that carrying them into the kitchen packed in one of the big leaves as a wee bag was quite practical. Alternatively, I am sure that your local rhubarb pusher will have something to wrap them in 😉
Clean the rhubarbs and cut off any not-nice looking end. Cut them into pieces of 1-2 cm – a sharp knife helps a lot here. Put them in a suitable oven-proof dish and mix them with a somewhat liberal coating of sugar. Bake the mix for 10 min at 200°C.
- Status Quo, In Your Eyes
- Deacon Blue, Will We Be Lovers
Get some marcipan and grate it/cut it ito wee bits and pieces. Mix with a bit of butter and 1-2 eggs (or 1 egg and 1 egg white). Give it a whirl with the electrical mixer.
- Kelly Clarkson, Walk Away
When the rhubarbs have been pre-baked, take ’em out of the oven and pour the marcipan mix all over the top of the rhubarbs. That’s one reason for not giving amounts – it will depend very much on the geometry of your dish.
- Roy Orbison, Careless Heart
Back in the oven it goes – 30-40 min, still at 200°C. Keep an eye on it – you’re looking for deliciously brown, not black. If it turns too dark before it’s done, cover the disk with alu foil but make sure that steam can get out so that it doesn’t go soggy.
- Lenny Kravitz, Can’t Get You Off My Mind
Et viola. Let it cool for a bit when it comes out – and serve while still a bit warm with whipped cream.
Photo by me.