Pretty in pink

Every Spring I forget how much I adore the taste of rhubarb & while this year was no different it was in a most spectacular style. Last weekend I had THE most delicious dessert at No Man's Grace, of vanilla creme brulee, rhubarb doughnuts & rhubarb sorbet. Of course there is no photo as it was eaten far too quickly.

Obviously the next day I hit the local green grocers & purchased an armful of Yorkshire's finest. So far it's been roasted with vanilla to have with yoghurt or icecream...

Chopped up & added to gin

Helpfully the only jar I could find was pink, so it's a bit difficult to see the gin turning colour! Recipe based on this one, minus the sugar which I'll add when the fruit is taken out.

Cooked, whizzed up & frozen for sorbet..

I made the mistake of starting this off late at night & so couldn't do the mixing hence why it looks a bit strange. It doesn't make it any the less tasty though. Recipe source

And while I was on a rhubarb kick, I saw this in the local supermarket & snapped it up. It's very tart & very delicious.