Oven 200C; 170g butter, 260g plain flour, 150g sugar, 1/2 tsp vanilla essence, 1 egg, 1 cup stewed rhubarb, handful of oats. Cream butter and sugar together, add eggs, add vanilla, add flour, add rhubarb, add oats. Mix well. Blob onto a baking tray and cook for about 12 minutes until golden. They will spread quite a bit so only put about 4/5 per tray. When cooled, drizzle with icing: icing sugar and a tbsp or stewing juice form the rhubarb.

Had a helping hand from one of the locals this morning. Must have eaten his body weight in centipedes by the time I'd finished digging. Very pleasant morning!

Has anyone tried making rhubarb crisps? I’ll be honest, not the biggest fan of rhubarb, especially as crumble - I usually put it into cakes or cordials, but this was a new treat I discovered with my first picking this year. Thinly slice the rhubarb (using the natural ridges) and cosy in a sugary water solution. Cooked on about 150deg for an hour of so, to just dry them out. THey will still be a bit soggy and floppy but transfer to a rack to cool and harden. Keeps well in a Tupperware tub. Very sweet and tangy! Definitely worth a try!