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When I was a kid, everybody who had a garden had a rhubarb patch. The rhubarb grew to thick stalks in the summer and mums cooked it into pies, crumbles and fools. Then it went out of fashion and people grubbed out their rhubarb and you never saw it anywhere.

Now, it’s back in fashion and Yorkshire forced rhubarb, grown in the dark in caves, is an expensive delicacy.  I have a few rhubarb plants on my allotment and this year I thought I would try my hand at forcing it. I don’t have a cave at home so I decided simply to put a large bucket over a rhubarb plant and see what happened.

It wasn’t quite the delicate pink of cave rhubarb but I ended up with lots of delicate thin stalks.

Early rhubarb stalks

Early rhubarb stalks

Cooked simply with a splash of water and sugar to taste (no need for other spices like ginger when it’s this delicate) and then poured over some greek yoghurt. Who wants complicated puddings? Just sublime.

Rhubarb and yoghurt

Rhubarb and yoghurt

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