Читать книгу The Kitchen Diaries - Nigel Slater - Страница 18

The first rhubarb appears with impeccable timing. Just as you want a fresh start to the year, along come the pale pink stems of the most tart and clean-tasting fruit to cleanse and invigorate. I no longer cut the stems into chunks and dip each piece raw into the sugar bowl like I did when I was a kid, but I do poach it only very lightly, so that the stems retain their shape, then I eat it first thing in the morning, slurping up spoonfuls of its limpid pink juice.