Ingredient: Rhubarb
Rhubarb’s PR department has managed to convince most of us that it is a fruit, despite being a vegetable. But it’s a bit sharp on its own, so it really does need something to sweeten it.
The first delicate pink stalks appear when there is still a chill in the air, but unlike many spring crops, rhubarb keeps going well into summer. In Yorkshire, forced rhubarb is traditionally harvested by candlelight, which makes it feel even more special, while outdoor-grown rhubarb tends to be firmer and sharper.
Rhubarb provides fibre to help keep your gut microbiome happy, alongside vitamin K and a range of plant compounds called polyphenols. Its sharp flavour works beautifully with naturally sweet fruits such as strawberries, which is probably why the two have become such good friends in the kitchen.
I love stirring stewed rhubarb through yoghurt for breakfast or serving it with strawberries and custard for pudding. It is equally good spooned over pancakes, swirled through overnight oats or baked into a simple traybake. Before long, I find myself wishing I had made one more crumble.
