By Tonia George
Here’s another weekend favourite – one of the prettiest brunch dishes. When young, Barbie-pink rhubarb is in season, we roast it in the oven with just a shake of sugar so that it keeps its colour and shape. The sharpness of this topping goes brilliantly with the warm and spicy banana bread, which is another of our guilty pleasures.
Cream the butter and sugar in a bowl until pale and