Spring is just teasing me at the moment; tantalising me with an occasional brief appearance, before disappearing just as quickly as it came. One day has bright, glorious sunshine, a gentle breath of warmth in the air, then the next I need my coat and hat again, fighting my way through yet more frosty gloom. So whilst the blossom is breaking out on the first brave trees, I think there is still time for a few more hot puddings before winter is completely over.
I am continuing to make the most of the rhubarb season, this time upping the pink quotient even further with the addition of some raspberries. Rhubarb is often paired with strawberries, but to me a cooked strawberry is an abomination, not to mention that it’s impossible to get good quality strawberries at this time of year. But I had some raspberries in the fridge and thought I’d give them a try and was really pleased with the results. The raspberries really bring out the fruitiness of the rhubarb, the flavours are a really good compliment with neither fruit particularly dominating. They are both quite tart so plenty of sugar is needed to allay that mouth puckering sourness.