A recipe for delectable self-saucing rhubarb pudding

And other ideas to enjoy this most glorious fruit (although it's a vegetable, I know)

Happy New Year and welcome to Pen and Spoon! I’m kicking off 2024 with an ode to my very favourite ingredient - RHUBARB - and a gorgeous recipe for a comforting and delicious self-saucing rhubarb pudding, that also delivers much needed brightness and TANG. This newsletter and recipe is for paid subscribers only, so if you would like to access it and join my community of food lovers, please consider clicking the bottom below. For less than the cost of a pint per month, you’ll receive weekly essays about food and food writing, and fully tested gorgeous recipes.

Warm wishes, Sue

My heart swells when the first carmine stalks of forced rhubarb, iridescent like shot silk, appear in British greengrocers and supermarkets. This is nature tipping me the wink that winter won’t last forever, although right now, the long dark days seem interminable. I’m really feeling the gloom this year.