A slice of tender cake, a few fallen crumbs at its side, a spoonful of whipped cream and a little puddle of fruit. I ask for nothing more at tea time at the weekend and am happy if such crumbs of comfort are offered up as a dessert on other occasions.
I usually bake or stew my rhubarb, but I have found that when chopped into short lengths and tossed in sugar, you can cook it under the grill. You must watch it carefully, but it is a quick way to render your stalks soft and sweet.
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