Currabinny Cooks: A sharp but sweet rhubarb and rye cake
Serve it warm with some crème fraîche, cream or vanilla icecream.
There is nothing else quite like rhubarb. I feel like its particular flavour has never been sufficiently described — so unique and singular that it is. Rhubarb is sour but in a completely different way from citrus fruits. So often when I eat rhubarb I try to mull over its flavour, seeking out things to compare it with from my memory. The truth is that rhubarb is just rhubarb and shouldn’t be compared to anything else.
The coming of Spring brings with it rhubarb as one its earliest crops. The forced rhubarb season properly starts in early March but there will be rhubarb in the grocers and markets from around now until high Summer where it disappears due to being sensitive to the heat.
