Rhubarb is possibly my most favourite food in the whole world. The Spring has officially sprung when I see the first bright pink sticks of forced rhubarb in the grocers and can make up my first batch of rhubarb jam to take me through the long winter months when its cheerful sharpness has all but faded.
I bought my first rhubarb of 2007 in a little nursery/veg shop located in a stables in Kent. Very satisfying country experiences and planned to make my grandma's Cobweb Pudding for you all. I got out my book of handwritten recipes to check my 14year old scrawl for amounts. I need a pound of rhubarb. See right
Hmmmm.... Not to worry. I will make something else and make Cobweb Pudding later this month.
I will use up my ground almonds. I will make almond sponge with rhubarb at the bottom. I will make Rhubarb Almond Upside Down Cake.
This recipe does not exist. Not to worry. I will find one. I will butcher this recipe. I start mixing and grinding and weighing my batter. I will stew down the rhubarb with water and butter and sugar (to make a syrupy upside down).
It needs 3 eggs.
Well that's just not fair.
Not to worry. I will run to the shop. I finish the batter. I pour the (fabulously pink but slightly liquid - should I strain it? naaaah) rhubarb into a greased loaf tin. I spoon the batter on top. The batter seems to be floating island-like on my rhubarb.
Not to worry. I will use the spatula and spread.
In the oven for 1hour, GM4. Slight glooping and charring of the syrup. Not to worry. Will upend on pretty oblong tray which fits loaf cakes perfectly and the oodles of rhubarb will cover any disasters.
I think next time, I will
- Buy correct amounts of ingredients for any given project
- Ensure stock ingredients are, in fact, in stock
- Not experiment with excessive amounts of liquid when wanting thick rhubarb gloop
- Use larger kitchenwear to ensure batter actually stays in tins rather than decorating recently cleaned oven
- Wipe excess amounts of syrup from tops of pans
- Attempt To Live More Gorgeously
Not to worry. It tastes utterly divine.