Delved into the old Nigella books last night (oh yeah, we also got How to be a Domestic Goddess for Christmas, to add to How to Eat which we got last year, and… wow… so much to bake! And those Supper Onion Pies!!!) because rhubarb is IN SEASON! Finally spotted some pink-tinged early growths at Beanie’s so I dashed back and grabbed Domestic Goddess - so many rhubarb recipes! Settled on Rhubarb Grunt - fill a baking dish with chopped rhubarb, smother it with sugar, dot with butter, then slap on top of it a dough made of flour, salt, sugar, and double cream. Bake at 180c for about 40 minutes… awesome! Like rhubarb crumble but with a scone topping. Can’t do anything after eating (too much) of it (cooled off with dollops of ice-cream) other than flop into the sofa and feel warm.
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