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!