Yorkshire Forced Rhubarb (500g)

The crop is predominantly grown in forcing sheds in the ‘Rhubarb Triangle’, a small area of nine square miles in West Yorkshire and was granted Protected Designation of Origin (PDO) status in 2010.

It is highly regarded by chefs and caterers on account of its complex flavour, low acidity, health benefits and dazzling colour.

This ingredient is especially prized because of its unusual season – January to March.

They can grow up to five centimetres a day in the controlled light and soil conditions that give forced rhubarb its glorious bright pink hue, white flesh and delicate, sharp taste.

Suggested Use:

Poach

Slice rhubarb into chunky batons and place in a pan with equal parts sugar and water, lemon juice and zest. Bring to the boil, reduce heat and poach for five minutes. Serve with vanilla ice cream for a cool take on rhubarb and custard.

Bake

Perfect to enjoy after a Sunday lunch, show the stalks off in a simple yet elegant, rich and almond-y frangipane.  Or keep you options open by baking them in a batch to enjoy  over a few days on top of french toast, pancakes, or muesli with yoghurt. To bake, place the batons in a dish in a medium-hot oven with shavings of orange zest and a little juice until softened but still hold their shape.