Just finished eating the last of the sprout tops that had run on, kindly givento us by Roy. Roy used to own this cottage before us and his allotment runs parallel to my back garden. They were delicious and something we had never eaten before.

I am also in the throes of making Spring rhubarb sorbet. I have more than enough rhubarb left to make another batch for the freezer tomorrow.
Spring Rhubarb Sorbet

500g Pink Spring Rhubarb - washed & trimmed into 1" pieces
225g Caster Sugar
1 lemon - juice only

Heat rhubarb, sugar and lemon juice in a pan with lid on for 15-20mins until soft.
Whizz until smooth with hand blender.
Let it go cold.
Pop in ice cream maker until almost frozen - then transfer to tub for freezing.

The mix is almost cold now and the ice cream machine is ready for action - will let you know how it tastes tomorrow...