In season: Upsidedown Rhubarb Rose Cake
When I was small we grew rhubarb in the back garden. Whatever variety it was – we had sourced the crown from some friend or relative so there were no labels – it grew gigantic stems, as thick as a baby’s wrist, topped by enormous leaves that we thought looked like child-sized umbrellas. I was never a fan: it was so stringy that it had to be peeled before cooking and I was always extremely dubious about any fruit or vegetable that did such a good job of shining the inside of the saucepan in which it was cooked.
