rhubarb
“Embrace rhubarb for its colour, taste and nutrients”
British forced rhubarb is one of the seasonal specialities I look forward to the most. Available from mid-January to March (after which it’s replaced by field-grown varieties), it’s the life and soul of the party, announcing itself flamboyantly with its fuschia trunks and mouth-puckering sourness. It simply begs to be poached in syrup or roasted with sugar, citrus and ginger until tender but still shapely, willing you to smother it in cream, custard or yogurt. Emerging in winter, this dazzling vegetable
