Rhubarb looks like it comes from tropical climes, particularly the bright pink forced variety. It comes in stalks, like celery, but has a strong, tart flavour. With the addition of heat and sugar, however, it goes from being nearly inedible to one of Britain’s most interesting, flavourful vegetables (it’s technically not a fruit, despite most commonly used in desserts).
It’s a very seasonal ingredient, arriving at the beginning of January and then again in the spring. The first harvest is the one that gets chefs and cooks truly excited, as it’s a truly unique ingredient that’s only found in Yorkshire (and has held a PDO since 2010). ‘Forced’ rhubarb, as it is known, is generally only found in a place called The Rhubarb Triangle, an area of rhubarb growers based between Leeds, Wakefield and Bradford. Every November, young rhubarb plants are taken from the fields into long, heated sheds, where they’re kept in the dark. The warmth prompts the plants to start growing stalks, which are particularly tender, sweet and bright pink (although the leaves are generally yellow due to the lack of light).
Whether you’ve got your hands on the forced rhubarb of winter or are overwhelmed with a glut of stalks in the springtime, there are plenty of delicious ways to cook with it that go above and beyond the classic crumble. Take a look at some of our favourite recipes below, and be sure to check out our full collection of rhubarb dishes for more rose-tinted inspiration.
