Haven't done much outside except water the babies in the greenhouse. We have had a drop of rain - not much but enough to start things happening.

Currently wading through the rhubarb - which got me thinking about its nutritious properties -

"Rhubarb is a good source of fibre and contains moderate levels of vitamin C and calcium. Studies have linked the fibre from rhubarb in the diet with reduced cholesterol levels."

This is the recipe I am following today
Rhubarb Pudding with Cream

• 1 1/2 pounds rhubarb
• 1 1/2 cups water
• 1/2 cup sugar
• 1/2 tsp vanilla
• 3 tbsp cornstarch

Cream

• 1 cup heavy cream
• 1/4 cup sugar
• 1 tsp vanilla

Trim rhubarb and cut into slices. Combine with water and sugar and simmer until soft. Stir in vanilla. Blend cornstarch with a little cold water to make a smooth, stiff paste. Stir into rhubarb and cook for 5 minutes, or until thickened and clear.

Pour rhubarb into glass serving dish and chill. At serving time, whip cream, add sugar and vanilla and whip until stiff. Pipe through pastry tube in decorative swirls on pudding, or cover top of pudding with spoonfuls of whipped cream.

Delicious!