This is scarcely a recipe really, but sometimes the simple things in life are the best. We had a bunch of rhubarb (about 500g) delivered in the Riverford box, so it was chopped, sprinkled with orange sugar and baked. To make this, you grate the zest of an orange into a bowl containing 3 tablespoons of caster sugar, and mix it all so the orange oil impregnates the sugar to produce a damp, orangey sandy texture. Bake the rhubarb for 40 minutes until really tender and juicy. When cold, fold into a carton of good-quality, fresh custard - usually about a pint. Spoon into nice glasses and allow to chill in the fridge. Serve with a crisp biscuit or piece of shortbread. Yummy!
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