But when you live in this country, rhubarb will find its way to you. Rhubarb in ice-creams, rhubarb in pies, rhubarb with its feisty kick aimed at the corners of your jaw. Who'd have guessed? That this slender thing in its pink cocktail gown could kick like a ninja.
And to me, it's as English as Marmite too. In my technicolour rhubarb-imagination, I can see it's delicate stalks stewing on an AGA in an English country kitchen, then put in a pie and served to a lady, who, as the camera zooms in, I see is Beatrix Potter putting the finishing touches to Tabitha Twitchit's prickles.
And I had my way with the other half.
Rhubarb & Red Lentil Soup with Ras-el-hanout
This soup! It's a very, very, very fine soup. We've had it on a loop for a week. It's a great example of why rhubarb needs to be thrown into savoury recipes more often. The recipe was inspired by a tangy dal we had growing up - a simmered mix of red lentils and raw mango. This soup has the same tart edge, balanced by the natural sweetness of carrots. The ras-el-hanout, which we carried back freshly ground from Morocco adds a beautiful North African moorishness. (You can, of course, buy ras-el-hanout, as well as the turmeric in the recipe, in almost all supermarkets and Middle-Eastern grocers.)
250 gms red lentil, washed
2 stalks of rhubarb
2 carrots, chopped into small cubes
1 medium onion, also chopped small
2 cloves of garlic, chopped
1 bay leaf
1 tsp coarse black pepper (crushing a few with a pestle is even better)
Bunch of parsley, chopped (or coriander - both work well)
1 1/2 tsp ras-el-hanout
1 tsp paprika
1/2 tsp turmeric
1 tbs olive oil
Cut off the head and tail of your rhubarb stalk; the leaves are toxic, so must always be trimmed off. Not cut your stalks in 1-inch pieces. (Usually, I leave my rhubarb unpeeled and pink, but for the soup, white looked better than the final watered-down pink, so I peeled the stalks. Feel free to leave the pink on with rhubarb that is very fresh and firm.)
Heat the olive oil in a deep pot. Throw the onions, garlic, carrots in together. Stir for two minutes, then add 4 cups of water.
Add the lentils, rhubarb, half of the parsley (or coriander), ras-el-hanout, bayleaf, pepper and salt.
Cover and simmer till the lentils have split evenly. Add more water if needed.
Taste for salt, simmer for a minute more giving it a good stir.
Serve hot garnished with the rest of the chopped parsley (or coriander).
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