always some that is chopped into pieces the length of a wine cork, tipped into a baking tin, sweetened with sugar, honey or maple syrup, then baked till they are soft enough to take the point of a knife. This becomes a template for breakfast or pudding.
Baked rhubarb, sometimes tarted up with orange, a splash of cassis (strange but true) or our British blackcurrant liqueur, is a good thing to stir into your breakfast porridge.