30TH APRIL 1PM: Live cookery class

Come into the greenhouse kitchen for a live cookery class and a feast of ways to use rhubarb that aren't crumble.

What?

I’ll be in my little greenhouse kitchen cooking live. This is the third of a new live monthly class (catch up on the others here).

Our topic is maincrop rhubarb, the season for which is just beginning and I always think gets overlooked in favour of the cuter forced rhubarb. Which is a shame because it is, as you will discover, excellent for pickling, roasting, poaching and using in salads, puddings, ceviche and beyond.

In the class we’ll cover three ways with rhubarb:

• Pickled rhubarb for fennel and mackerel salad

• Poached rhubarb to daub over, for example, parsnip & ginger ice cream

• Raw and diced for a summer ceviche

Plus time to answer your questions, swap tips and share ideas.

When?

I’ll be live on Substack at 1pm (UK time) on Wednesday 30th April for about 40 minutes.

How do you join?

This live video class is for paid subscribers. If you’d like to, you can upgrade for 76p/wk:

It works like Instagram Live (ie: you can see me, I can’t see you, and there’s a live text chat for you to ask questions.)

You join via the Substack app or desktop.

To get the app, click below to download the Substack app. If you make sure to enable notifications, the app will notify you when we go live. Just tap that, and you’ll be able to watch and comment.

For the desktop view, just sign in to Substack and you’ll see me pop up in your Homepage at 1pm.

And if you miss it, don’t panic, I’ll post a recording afterwards.

And in the meantime…

you can browse some rhubarb dishes from the archive:

Rhubarb, almond & rosemary galette for the rhubarb's final fling

Rhubarb, thyme & almond traybake

Rhubarb, ginger & honey flapjack

And this pork with roast rhubarb compote and herb butter recipe I made for Pipers Farm last year:

gluts_gluttony

A post shared by @gluts_gluttony

See you Wednesday!