The ramsons are rife, the primroses have exploded halfway across the garden, and even the nettles are beginning to put in an appearance around the edges of our woods; ergo, it must be spring.
And with spring comes? Apparently, in this part of Shropshire, snow.
How appropriate then, that I have just finished penning my next month’s Shropshire Magazine recipe column, devoted to said precipitation and its culinary roots.
For those of you residing over the border who are unable to get hold of a copy of Shropshire’s finest glossy, here’s an unashamed reproduction of the recipe*:
500g rhubarb (trimmed weight)
Finely grated zest of ½ an orange and a spritz of the juice
2 egg whites (or around 55g)
160g caster sugar
Preheat your oven to 190 degrees Celsius/gas mark 5. Wash the rhubarb stalks and cut into short lengths. Toss with 50g of the sugar and the orange juice, tip into a baking tray and roast for 25 mins, or until completely tender. Stir in the orange zest and allow to cool.
Once cool, mash the rhubarb with a fork until almost smooth (or purée in a food processor). Place the egg whites in a spotless bowl and whisk until they begin to froth, then gradually add the sugar and continue to whisk until stiff. Fold in the rhubarb purée and spoon into glasses. Serves 6.
*Recipe provided solely for non-Shropshire residents. Those of you fortunate enough to live within our fair county must look away, um, a little while ago.