We have been very busy over the last few weeks harvesting the forced rhubarb. It's a hard, time consuming and dirty job. Bryn does the picking in the dark, aided only by candlelight whilst Vicky and Jeni clean each stalk individually. Then it's boxed up and sent to market. But it's such a short season that it is worth the long hours and pain in our backs and hands!
Forced rhubarb is more tender and delicately flavoured than the outdoor crop. It's perfect of course for crumbles (great with ginger and pear) or simply roasted and served with some natural yoghurt and a drizzle of our honey. New in the farm shop we also have our own Granny's Rhubarb and Date jam - smashing on toast and scones.
But if you are looking for some new ways to cook with forced rhubarb, then how about trying Vicky's very own Sticky Rhubarb Pudding which was recently featured in the new Leon cookbook, Fast Vegetarian! Doesn't she look sweet in the picture below? We've also added a selection of cakes, puddings, jams and drinks recipes to our Pinterest board - you can check it out by clicking here.
We have plenty of forced rhubarb in the farm shop and we will be taking lots to Oakwood Farmers Market tomorrow too. So come get some soon before the season is over!
And if you fancy growing it yourself, we have rhubarb crowns ready to plant available at the nursery and at the Farmers Market. Several different varieties are available.
Thanks for reading and hope to see you down on the farm soon.