Hubby went to the excellent pick-your-own
Rectory Farm in Stanton St. John on Thursday, and picked some wonderful asparagus, which is late this year, but with an intense grassy flavour. He also got some of their main crop outdoor rhubarb. Normally, this is fairly green, but the variety they grow here is the most amazing red colour, and is tender and not too tart. We baked it with sugar, orange zest and juice, and when cool, folded the drained fruit through pillows of softly-whipped double cream and 0% Greek Yoghurt, (about 2:1 ratio) with a tablespoon of icing sugar to sweeten. Served with shortbread thins (recipe follows) this is a delicious dessert to have in early summer - a perfect blend of tart/sweet fruit, creaminess and crisp biscuitiness.
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