Cool spring and early summer mornings are when I want bright, clear flavours, such as this poached fruit with a sweet-sharp juice. Its deep purple-pink juice  will lift the spirits, heal and revive.

Serves 4

rhubarb – 240g
blueberries – 200g
caster sugar – 2 tablespoons
water – 3 tablespoons

Cut the rhubarb into short lengths. Put it in an ovenproof china or glass dish, tip in the blueberries then add the sugar and the water. Bake at 160˚C/Gas 3 for about an hour, until the fruit is soft and the sugar and water have turned to deep pink juice. Serve warm or thoroughly chilled, without cream or other embellishment.