As children, in spring we held the huge rhubarb leaves from Grandmother’s garden like elephant ears and found it hilarious. At some point, our kids had the same fun on the giant leaves with the red stalk. And so are the photos from childhood days similar from generation to generation

Rhubarb unfortunately does not thrive in my garden. What a pity! How I would like to cook – like my grandmother – strawberry-rhubarb jam, rhubarb compote and red fruit jelly with the beautiful red stalks from my own garden. Fortunately, you can now buy rhubarb again at the markets: regionally and seasonally, as we like it.

The following rhubarb cake tastes particularly good the next day, when it is well pulled through – ideal for guests!