Champagne rhubarb is a tender and sweet bright pink rhubarb which will start appearing in UK shops around the end of January. This classic combination is from “River Cafe Two Easy” by Rose Gray and Ruth Rogers.
A classic but ginger spiked fool which can be made with both early forced rhubarb and the later outdoor grown crop. This version is from ” Hugh’s Three Good Things” by Hugh Fearnley- Whittingstall. If you like you can serve each fool topped with a sigle gingernut biscuit – standing it upright in the fool just before serving.
Here is an unusual recipe from Skye McAlpine but dont be put off. Its from her new book ” A Table Full of Love”. It works best with the long, thin and very pink stems that you get early in the season. And as far as i know there is no shortage of rhubarb in the UK right now.
An easy cake to bake from ” Cook Simple” by Diana Henry. You can use other fruit if you like, for example peaches, pears or apricots. Just be sure the fruit is tender and ripe or it wont cook .
Another favourite pudding from ” Cook Simple” by Diana Henry. You can use any sweet bread or fruit loaf to make the crumbs for this. Serve with whipped cream or ice cream.
The first of the seasons rhubarb on my allotment is almost ready to pick so I’m sharing a few more favourite recipes for rhubarb. This one is from my local chef and food writer Claire Thomson.
