Rhubarb is a sign of spring and the warmer weather to come.

Mrs Simkins Smallholder Recipes bring the changing seasons into your kitchen. Make the most of the early stems whilst using early spring eggs for some cake baking.

- Mrs Simkins

FRESH EGGS AND FORCED RHUBARB

Valentine's Day on February 14th was once known in country areas as 'the birds' wedding day'. It was thought to be the day birds began singing sweetly again after the worst of the winter and started searching for their mates.

It's also the time when hens begin laying: another seasonal country saying is hens are 'in lay from Valentine's Day to Guy Fawkes night'. Others, say hens begin laying at the start of the month, roughly halfway between the winter solstice and the spring equinox.

Rhubarb, forced under large plant pots, the tops stuffed with straw, upturned dustbins or dedicated forcing pots (Covered since the beginning of January) should be coming into its own now with some lovely tender pink stems.

Celebrate the first early signs of spring on your smallholding with an old-fashioned seed cake to showcase your home laid eggs, and an equally old-fashioned beautifully pink rhubarb compote. The compote is terrific for breakfast over cereal or with yoghurt or as the basis for a rhubarb fool. A spoonful served with the seed cake works nicely too.

RHUBARB COMPOTE