This month's best
May's best: 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.
Eat Seasonably Use Them Up Tips for Rhubarb
Bought too much of your favourite fruit? Not sure what to do with the spare veg in the fridge? Our Use Them Up Tips are a great way to make sure you don’t throw them away.
Rhubarb fool
Forget exotic fruits shipped in from overseas, rhubarb is a British classic, tasty, and better for the environment.
Hugh Fearnley-Whittingstall’s Rhubarb and Custard Trifle
Hugh Fearnley-Whittingstall’s succulent tart crumble is perfect for late spring and early summer sugar cravings.
