Roasted rhubarb in ginger

This is a simple post, in honour of a simple ingredient: rhubarb.

I've been eating rhubarb as long as I can remember eating: my parents turned a little bit of our garden over to growing veggies when I was a tiny kid. Whatever else failed to grow, rhubarb was always there  in abundance, huge spade-like leaves taking over the garden and hiding the blushing pinkish stems underneath.

We moved house, but the vegetable patch didn't move with us. Rhubarb lingered on as a feature of my childhood diet, ever so often in crumble form, before gradually dwindling away.

Luckily, in the last few years, both friends of mine and my boyfriend's mother have established vegetable patches of their own and planted rhubarb in them. As its wont to do, it's flourished, and I've been the beneficiary of the excess stalks.

"Take some home with you, won't you?"they say, wrestling them out of the ground, and into hastily dug out plastic bags for me to cart away with me.

Here's my most recent discovery, rhubarb in ginger:

I chop the stems into 5cm lengths, pour over some juice from a jar of ginger in syrup and roast until tender.

I've put it on my porridge, and poured over custard. You know what I think it would be best in though?  A nice rhubarb crumble...