An old cottage-garden staple, done properly/
Rhubarb had its heyday in exactly the era this farm was built, by the Victorian period it was in nearly every cottage garden in the country, prized partly because so little else was ready to eat that early in the year. Some growers even went to the trouble of "forcing" it, growing stalks in the dark to coax them up sweeter and pinker, weeks before the rest of the garden had stirred.
Ours isn't forced, just grown properly and treated with the respect an old favourite deserves. Slow-cooked with a little orange to soften its sharp edge without losing what makes rhubarb rhubarb, it settles into something bright, tangy and full of the kind of depth that only comes from not rushing it.
Wonderful on warm toast, lovely stirred through yoghurt, and entirely at home holding together a proper Victoria sponge, which feels appropriate, given the company it's keeping.
Ingredients: Rhubarb, Sugar, Orange Juice, Pectin
Grown at Cross Bank Farm, Shropshire.
An old cottage-garden staple, done properly/
Rhubarb had its heyday in exactly the era this farm was built, by the Victorian period it was in nearly every cottage garden in the country, prized partly because so little else was ready to eat that early in the year. Some growers even went to the trouble of "forcing" it, growing stalks in the dark to coax them up sweeter and pinker, weeks before the rest of the garden had stirred.
Ours isn't forced, just grown properly and treated with the respect an old favourite deserves. Slow-cooked with a little orange to soften its sharp edge without losing what makes rhubarb rhubarb, it settles into something bright, tangy and full of the kind of depth that only comes from not rushing it.
Wonderful on warm toast, lovely stirred through yoghurt, and entirely at home holding together a proper Victoria sponge, which feels appropriate, given the company it's keeping.
Ingredients: Rhubarb, Sugar, Orange Juice, Pectin
Grown at Cross Bank Farm, Shropshire.