Rhubarb, Rhubarb

Anyone who's ever looked back at school dinners with nostalgia or mourned the passing of sponge puddings, homemade preserves and truly organic vegetables - with all their knobbles and deformities - will read Rhubarb, Rhubarb with a nod of the head and a contented sigh. For this is a portrait in words - and food - of a vanished time, a time when everything was not disposable and food was prepared and consumed with love. But fear not! The wholesome, nutritious and economical food of the past is not lost: we've just forgotten how to make it. And that's where Sue Chaffey's wonderful recipes come in, providing simple, step-by-step instructions for warming, hearty stews and mouth-watering puddings that will not fail to make your microwaveable lasagne look much less appealing.