​It is the time of the year when market stalls are full of fresh fruit and vegetables. This may be a heaven for some (especially those with artistic taste seeing all the vibrant colours). But for me being me – trying to be responsible and not spending all my money on food – this often means I get into a pickle. Standing by a stall trying to identify the most useful and interesting ones, I notice my favourite “pie vegetable” – rhubarb. My brain immediately starts to unearth a healthy rhubarb pie recipe, which would, at the same time, satisfy my taste buds, ideally using ingredients already on my kitchen shelves.  In the end, I decide to go for the proven combination of rhubarb and strawberries together with oats and honey. . .