It's rhubarb season! Delicate pink rhubarb is grown in sheds where it’s deprived of light, ‘forcing’ the plant to stretch up in search of the sun. This makes for tall, slim, tender stalks and some seriously tasty ways of eating them
The gloom has just about abated post-winter, so now's a great time to add some colour to your food with blushing pink rhubarb. It’s tangy, tasty and packed with the healing properties of vitamin K.
While it’s always enjoyable to find sweetened rhubarb buried under a crunchy topping, this curious pink vegetable has a life beyond the classic British crumble. Try it paired with pork – or fish, like our recipe suggestion below – turn it into a tangy jam or gently poach it with vanilla and orange to enjoy with natural yoghurt for breakfast.
2 sticks celery
2 tsp caster sugar
2 tbsp extra virgin olive oil
0.5 tsp fennel seeds
15g flat leaf parsley
4 seabass fillets
Trim the rhubarb. Halve and juice the lemons. Toast and roughly chop the walnuts. Crush the fennel seeds.
Sharp yet sweet and a lovely shade of rose pink, it's no surprise that rhubarb makes a great dessert. Whip up this creamy ricotta tart for any special occasion, from afternoon tea to a decadent dinner-party dessert. Discover the full recipe on the Cook with M&S app.
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