Since some friends have been asking for some hints of how to prepare rhubarb, here is our favourite and simplest way of cooking it.  This also happens to be our first ever post with a recipe of sorts:

Serves 6

Roasted in a tin rhubarb cooked this way keep their shape really well.  
If the the blood orange season has past use normal oranges. 
Serve with frozen yoghurt or vanilla ice cream.

700 g rhubarb, washed and cut into 4 cm. stalks
5 tbs honey, for instance local acacia honey
2 blood oranges, both juice and peel, grated

Layer the rhubarb neatly in a roasting tray and drizzle honey, the grated orange peel and orange juice over the top. Roast in a preheated oven on 160 C for 20 minutes. If not done keep checking every 5 minutes - it should not take more then 40 minutes. They should be soft and giving when poked, but not fall apart so it’s worth checking it diligently. The cooking time depends on variety and how long they’ve been in the ground – younger early season stems taking about 20 minutes.
To make sure the rhubarb cook evenly: after 10-15 min. of cooking you can move the rhubarb gently around with a ladle and spoon some of the juice from the tray over the top to make sure it does not go dry. B.A.H.