Simplicity itself, and a super combination. This Nigel Slater recipe gave me an opportunity to use up a punnet of blueberries that had been lurking in the freezer, alongside some lovely fresh garden rhubarb that arrived in the Riverford box. All you do is combine equal quantities of the fruit - I used 250g each of chopped rhubarb and blueberries and tip into a shallow baking dish. Top with 2 tablespoons of caster sugar, mixed with a quarter teaspoon of cinnamon OR the grated zest of an orange, whichever floats your boat. Sprinkle over 2 tablespoons of water (or orange juice if you used the zest) and bake at 160C for about 25 minutes. Tip into a pretty bowl and chill. We will eat this for breakfast over the next couple of mornings, spooned over thick Greek yoghurt with honey. As the strawberry season approaches, I shall substitute the blueberries at the end of the baking time, stirring them through the cooked rhubarb - they go so well together too.