If it's pink, we want it. That's just basic science. Jacquemus, watermelon, a Juicy Couture tracksuit – it's a recipe that gets us every single time. And no experience speaks to this more than walking through a Harris Farm or sauntering over to your local farmer's market and spotting a wild bunch of rhubarb that definitely won't fit in your fridge, but you'll give it your best shot anyway.
I mean, there really is no other explanation as to why we're drawn to those ruby red fronds. Unless of course you're British, then that love is innate. Sitting someplace between stone fruit sweet and citrus sour, the tanginess of rhubarb lends itself well to all the best and most cosy desserts – which you can enjoy at any time of the day, thanks for asking.
Bake it into a herringbone-patterned galette, stew it down with strawberries and spoon it over your morning muesli, eat it raw and sprinkled with chai like Meera Sodha. Cooking with rhubarb is really that straightforward.
2. Meera Sodha's Raw Rhubarb
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