March

Rhubarb!
Although often thought to be a fruit, Rhubarb is actually a vegetable. Best harvested young and tender, it can be made into jams, tarts, chutneys and of course, crumbles! Mix it with sugar and maybe a little bit of ginger and you are in for a treat!

We have been cooking with Rhubarb this March;  candied rhubarb to topped our mini goat cheese mousse cones; roasted rhubarb served alongside a tonka bean panna cotta and poached rhubarb for our rhubarb triffle. Let us know if you have a favourite rhubarb recipe!

Candied rhubarb

poached rhubarbTonka bean panna cotta with roasted rhubarb

A word of warning: the leaves are poisonous, so don’t eat them!

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