Posted 11th March 2011 by Caroline Gosney
March sees us say goodbye to forced rhubarb, which is grown under pots and is in season through January and February, and hello to maincrop rhubarb, which is grown outdoors and is a deeper red colour.
The thick fleshy stalks of rhubarb have a very tart flavour, so are best cooked with sugar to balance it out. Vibrant pink rhubarb compote is a food of outstanding natural beauty, and can be added to lots of dishes - use it to top porridge for a morning treat as with this recipe for Cinnamon with Rhubarb Compote, as the basis for a delicious Rhubarb and Oat Crumble Pot or as a special accompaniment to a cheesecake like this Ginger Cheesecake with Rhubarb Compote.
Rhubarb is brilliant in pies and crumbles, because it goes well with lots of other flavours. It's perfect in this Rhubarb, Orange and Ginger Pie, serve it with lashings of double cream for an instant crowd pleaser.
Rhubarb is an incredibly versatile fruit; it doesn't just have to be used in desserts and puds. Why not try something different like our Pork Fillet with New Season Rhubarb for an original take on how to use it.