A Feast of Forced Rhubarb - Part ONE: Rhubarb, panettone and ginger trifle

A foolproof way to poach rhubarb and a super glam' pud that's the work of moments. Plus, ten (yes, 10) free rhubarb recipes to try.

We all get a bit giddy about forced rhubarb, don’t we?

It’s the pink. Such a particular shade of delicate, pale beauty. And the transience: sweet, thin stems available for just a few short weeks before the sturdier, sourer main crop rhubarb arrives. An altogether rougher sibling.

Even were it not for these things, giddiness would be inevitable simply because of its novelty. We’ve endured such dour harvests all winter, living off chard and kale since December, so anything remotely exciting or new is fallen upon with the gusto of inmates welcoming a new admission to an asylum. A bit frenzied. 

I’m as guilty as the next rhubarb glutton. I hoard any I find the shops, using it in every meal I can.

(TECHNICAL NOTE: There are a LOT of recipes here and they might not all fit in your email. If so, just hit VIEW ENTIRE MESSAGE at the end of the email, or head to the app or online version, for the full rhubarb library.)

Here are some ways I’ve enjoyed over the years:

Rhubarb, Mackerel & Fennel Salad

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

Rhubarb, ginger & honey flapjack

Rhubarb and Seville Orange Ceviche

Rhubarb and Pistachio Macaroons

Rhubarb and Hazelnut Cake

Celeriac Soup with Pickled Rhubarb

Poached Rhubarb with Blood Orange, Yogurt and Pistachio Granola

Mackerel Pâté with Rhubarb and Apple

Yes. As you can see. A bit giddy.

This year, I plan to add to the rhubarb recipe library…

…with three dishes I’ll be sharing over the coming weeks that make up a three course meal - a feast of forced rhubarb.

We begin with pudding. Because I always begin with pudding. When designing a menu somehow it’s the dessert that settles first, then starter, and finally, a little begrudgingly, a main course will fit somehow amongst it all without repetition of flavours, ingredients or techniques between courses. Unless it’s rhubarb of course, in which case I want it in every course. 

So this week, a rhubarb trifle. Next week, a rhubarb starter, and finally a duck and rhubarb main course you won’t want to miss. So, let’s begin. You’ll be needing sundae glasses…

Rhubarb panettone and ginger trifle

This method of poaching rhubarb is enormously useful. Batch poach an armful of stems then freeze for another time. And yes, I use readymade custard. Don’t be sniffy, it’s great quality these days and for a quick, assembly job pud it makes sense. Feel free to use any cake you have hanging around (if you’re the sort of household that has such cake). I used panettone here because I had some leftover and it works well with the ginger and booze.

Serves 4