Uniquely tart and most sought after at its crimson-red peak, rhubarb has seen a huge rise in recent demand. Its gleefully vivid colour in the depths of the – often grey - British winter have seen rhubarb recipes flood social media feeds with users looking to make the most of its relatively short season. This aesthetically pleasing vegetable, yes vegetable (despite behaving very much like a fruit during cooking), has been tessellated on tarts, blended into elegant cocktails and baked into cakes, among other pink-hued delights.

Its eye-catching stems are flying off the supermarket shelves, but popularity has been boosted by myriad rhubarb-flavoured products, from yogurts and preserves to gin liqueurs, tonic water and even rosé wine.

Forced rhubarb or ‘winter rhubarb’ season typically runs from January to April. It is referred to as forced as it is grown in complete darkness (and picked by candlelight!) to accelerate growth and preserve its deep pink colour. Traditionally grown in an area of West Yorkshire known as the Rhubarb Triangle, 90% of all forced rhubarb was once grown there and now carries Protected Designation of Origin (POD) status. In comparison to outdoor-grown varieties, forced rhubarb stems are more tender and have a sweeter taste, requiring less sugar when cooked. Field-grown rhubarb replaces it from around April to July and is tinged with green. 

Rhubarb almost always relies on sugar to balance its mouth-puckering sourness and is usually cut into chunks, then poached or roasted. Play around with additional flavourings - ginger, orange, vanilla and cardamom are especially good pairings. 

Rhubarb is a key player in the winter puds category and works particularly well in a pie or crumble, served with lashings of custard. Creamy, sweet flavours are the perfect foil to rhubarb’s sourness, such as in our rhubarb cheesecake with white chocolate crumble. Alternatively, spoon poached or roasted rhubarb over Greek yogurt, porridge or a stack of pancakes for a pretty-in-pink start to your morning. On the savoury front, sharp rhubarb cuts through the richness of oily fish, like mackerel, or fattier meats like roast pork. Don’t miss our pork and winter veg traybake with speedy rhubarb relish for a 30-minute midweek meal.