There's more to rhubarb than the Yorkshire forced variety, with recipes spanning both sweet and savoury. Russell Brown reports
Tender, blushing pink stems of the finest Yorkshire forced rhubarb must be on virtually every chef's menu in the early months of the year. Rhubarb brings intense flavour, freshness and a real splash of colour to many dishes when there is little else around in the way of new season British produce.
As we move into early April, though, the forced rhubarb comes to an end and, for many chefs, that's it until next year. However, a new crop with many virtues of its own is just about to start.
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