Baz wrote:
I quite often cook rhubarb without sugar, depending on what I'm going
to do with it. If it's for a pie, I add sugar, if it's for a crumble
or cake topping, which will be sweet, I don't, or lightly sugar it.
Rhubarb crumble, oh yes. No sugar. With custard. Oh yes yes.
I'll be expecting you for tea, will I? ;-)
Tea? I would breakfast with that.

I grew up getting the 'spare' pudding from last night's tea for breakfast.
It was almost* amusing when teachers surveyed our favourite breakfast foods
and I said swiss roll + pink custard. :-/