Rhubarb

You probably can't call rhubarb a fruit, but whatever it is, it's the first sweet thing to come in from the garden! We have one early variety whose name we have forgotten, but which is ready now for a light picking over.
Apart from gently stewing it with a bit of orange juice and some sugar to taste, this is our favourite way of preparing it:

6oz sweet shortcrust pastry

Bunch of your own fresh rhubarb

1/4 pint cream

2 of your own fresh hen's eggs

4oz sugar

Line a flan dish with the pastry, chop rhubarb into chunks and arrange on the pastry

Beat eggs sugar and cream together and pour over the rhubarb

Cook in a hot oven until filling is firm and the top is golden brown

or

Cook in the top oven of the Aga until done!

DELICIOUS!