I’m not quiet about the fact that I love rhubarb. At this time of year, I want to use its forced, ruby-red stalks in just about everything: currently, I have a 2kg box ready to be cooked down into jam, the syrup reserved for cordial and jellies, some of the stalks chopped and ready to be folded into a cake batter or pie filling, plus a little held over to poach for my breakfast. Today’s pie is slightly different from an American one – the pastry is short and sweet, rather than salty and flaky, and, for ease, I bake it in a shallow, round casserole dish and serve it straight from that with some cold cream.
