As a new season begins, a variety of colours come to the kitchen; cauliflower, asparagus and purple sprouting broccoli all add brightness to meals. Rhubarb, too, brings vibrant pinks and reds to desserts and savoury dishes.
Field-grown rhubarb is said to have more flavour than forced rhubarb available earlier in the year, so now is the time to make the most of it. Rhubarb grows well in cooler climates so when in season, it can be found all over the UK. Around this time of year, the fridge is filled with rhubarb stems from my vegetable patch. When there’s a lot to get through; its puddings all round!
Rhubarb has a reputation for being tart and sour. Don’t let this put you off, it makes great desserts; just a sprinkle of sugar is sure to give the right amount of sweetness. Rhubarb goes well with warming spices such as cinnamon and ginger. It’s perfect in comforting desserts like crumble and bread and butter pudding. Other great combinations such as orange and strawberry are suited to summery dishes like rhubarb fool or trifle.
I love this recipe for Deep Dish Apple and Rhubarb pie, it adds a new twist to a classic; bursts of soft pink rhubarb through the rich caramelised apples. It’s easy to make and is deeply satisfying on chilly spring evenings.