The UK rhubarb year: when to pick, when to stop, and what to leave
A short seasonal guide for anyone with a crown in the garden or an eye on the greengrocer’s shelf. Plus the thing to remember about the leaves.
Recipes & notes
Everything we have written so far, newest first. A short journal that will grow one piece at a time, through the UK rhubarb year.
Rhubarb and ginger cake: an upside-down loaf that keeps for a week
A moist loaf with roasted rhubarb on top, caramelised to a sticky edge. Not a sponge; closer to a parkin. It improves on the second day.
A proper rhubarb crumble: the one recipe worth keeping
A plain, reliable crumble with buttery topping, sharp-sweet fruit and a bit of chew from the oats. No cornflour, no cardamom, no fuss.
Rhubarb and ginger jam: a short-set preserve that keeps its colour
A loose-set jam with sharp fruit and a good thwack of fresh ginger. No pectin, no lemon pips, no overnight soak.
The Rhubarb Triangle: why Yorkshire forced rhubarb is its own thing
Nine square miles between Wakefield, Morley and Rothwell still grow rhubarb in the dark, by candlelight, from January to March. Here is why that matters in the kitchen.
Growing rhubarb from a crown: a plant that lasts a decade
A single rhubarb crown, planted well in a winter month, will feed a household for ten to fifteen years. Here is what to do in the first season, and the few things that go wrong.