Bridge Farm Rhubarb
One of my favorite stalls at the farmers markets I frequent is Bridge Farm. They are specialist in growing two things I really love to eat; asparagus and rhubarb. Happily they keep me supplied through the colder months with ruby red rhubarb and once spring hits I’m ready to pounce on their wonderfully fresh green spears of asparagus. There is something special about the soil down at Koo Wee Rup that consistently produces flavoursome rhubarb and exemplary asparagus. I cut the rhubarb into 4 cm segments and bake them, with a couple of dessert spoons of honey and either the juice of a lemon or orange, in a ceramic or pyrex dish covered in foil. The aim is to cook them until soft but not until they disintegrate which means you need to check on them without stirring or prodding them (a prick with a fine skewer will do) after about 20 minutes at 180ºC and then maybe leave them for a further 5-10 minutes with the oven off. Baked rhubarb is wonderful served cold on mueslei with natural yoghurt, made into a crumble and even partnered with some apple or put into pies, tarts or cakes. The colour is very appealing to the eye in the gloomy winter months and fortunately it will still be around with the wild spring weather while we transition to the green of asparagus. Expect their first crop of asparagus at Saturday’s market at the Collingwood Children’s Farm.