Rhubarb

Long, thin and proudly pink, rhubarb is a great British favourite, versatile enough to both form classic ‘comfort food’ puddings and work extremely well with meat.

Our quick and tasty tips:

  • Try making a crumble with a few balls of chopped up stem ginger. The flavours work brilliantly together.

  • Poach rhubarb in orange juice and zest, cinnamon and a sprinkling of sugar and serve in a magnificent pavlova.

  • Mix poached rhubarb with double cream and spread inside a Victoria sponge.

 

Rhubarb

What to eat now

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