I have to confess that one of my principal reasons for choosing the superb dish of beetroots and rhubarb, which we feature below, was not simply that rhubarb is in season and delicious right now. No, one of the inspirations for the dish was its title, "Buraki ze Smietana I Rabarbarem", and the sort of joke which a writer like Bill Bryson could make out of a dish like this. You can see it, can't you: "What's for dinner, Dad?", chorus the little Brysons as they pile in the door. "Buraki ze Smietana I Rabarbarem", says Bill, chortling. "Oh, not again," chorus the young Brysons.
Well, if your Polish isn't quite up to scratch, you can always call it "Puree of Beets with Soured Cream and Rhubarb", but whatever you call it, it's delicious.
Buraki ze Smietana I Rabarbarem
5 or 6 medium-sized beetroots, peeled, grated coarsely, juice reserved separately
250g (8oz) rhubarb, finely chopped or grated
1 tablespoon flour
salt
sugar
10cl soured cream
chopped fresh dill
Place the grated beetroot in a pan, add a little water and cook, covered, on a high heat for five minutes.
Add the rhubarb, lower the heat and simmer, covered, for 15 minutes.
Stir together the beetroot juice and the flour, add this paste to the beetroot and rhubarb mixture and simmer for a few minutes longer.
Season with salt and sugar to taste. Stir in the soured cream and sprinkle with the dill.