I love the flowers...
and I particularly love the rhubarb.
I made a gorgeous rhubarb crumble that I really should've taken a photo of for you but you'll just have to imagine it as it got gobbled up far too quickly. Here's the recipe if you want to try making it yourself.
5 rhubarb stalks - cut into chunks
3oz golden caster sugar
3oz wholemeal flour
Preheat the oven to 180C.
Put the rhubarb, sugar and some water in a saucepan and heat gently.
Meanwhile mix the butter, sugar and flour together in a food processor (or rub it together by hand). You still want it to be lumpy so don't over process it - you don't want breadcrumbs. Then mix in the oats.
Once the rhubarb has cooked down, check the taste and add more sugar if you need it. Then pour it into an ovenproof dish and cover it with the crumble mixture. Bung it in the oven for about 25-30 mins or until the top is golden brown.
I serve mine with 0% fat Greek yoghurt but custard, cream or ice cream would be just lovely.