The lovely Abel and Cole, my weekly furnishers of fruit, veg and now fish and meat, saw fit to include some rhubarb and some ginger in my box this morning. I’ve wanted to make a rhubarb version of Mamma Moore’s Apple Cake for a while, so I seized the opportunity.

This pretty tart is pretty tart but would go well with a dollop of clotted cream on the side. Or, indeed, rhubarb ice cream. One minor self-criticism is that next time I’d grate the ginger rather than chopping it up, for a smoother bite. Otherwise it’s delicious.