Brian McDermott's Rhubarb Crumble & Custard: Today
I only started growing my own rhubarb a few years ago, but it's well worth it. From a four-foot-square plot, I can get enough rhubarb to last me all year. I freeze it, stew it and even make jam with it. I love to be able to eat my own rhubarb even when there's snow on the ground outside.
Food
• 22 Jan 19