The rhubarb (Rheum rhabarbarum) I transplanted a couple of months ago is growing well so I harvested a few stems and made a crumble for pudding today.
The green stuff on top isn’t just decoration. It is sweet cicely (Myrrhis odorata) which I’ve cultivated for a number of years. Unlike many members of the same plant family, it isn’t poisonous. Far from it; sweet cicely has an aniseed taste and acts as a sweetener. When you cook it with rhubarb, you can reduce the amount of sugar required to counteract the acidity.
For the kitchen, it is a good pairing. I am also glad that I seized the opportunity to take this photograph before getting on with the cooking as, visually, they also fit together wonderfully.