Rhubarb rhubarb rhubarb…

The pastel hues of Yorkshire Forced Rhubarb

Great news for those us with access to one of Yorkshire’s finest regional specialities… forced rhubarb has achieved Protected Designation of Origin status this week.

I just picked up my first bunch from the market today (just look at its pale, shy colouring!), and I intend to make the most of this delightfully delicate flavour. This particular bunch is going to get stewed simply and stirred into some creamy full-fat yoghurt for dessert, but next week I’m determined to serve up some more with mackerel, as it’s supposed to be a classic pairing. Roll on the rhubarb!

Print Friendly, PDF & Email
6 replies
  1. Margo-a-go-go
    Margo-a-go-go says:

    You rhubarbarian! This reminds me of my mum’s epic romance with rhubarb, and the many crumbles & sponges she made us. Will definitely let her know about the rhubarb/mackerel combination.

  2. miss_south
    miss_south says:

    Oooh, I look forward to hearing how the rhubarb and mackerel actually goes. I imagine it would work well, but I’ve never been a great fan of fruit and flesh…

  3. mister_north
    mister_north says:

    @miss south – I’m normally with you there on the fruit vs flesh thing sis, although grilled tomatoes with a fry work a treat as long as they have a bit of sea salt & oregano on them, and apple and black pudding works pretty well for me too. however I think the tart rhubarby goodness will cout right through the oilyness of the fish. here’s hoping!

    @margo – rhubarbarian is the best pun of the day 🙂 I’ve not made a crumble or a cobbler in a very long time, perhaps i need to tackle one again soon

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply