Allow rhubarb to establish for one year before taking your first harvest. Select three of the largest stalks, waiting for the leaves to fully open before pulling from May to August. Stalks are ...
Look for firm, upright stalks. The leaves, which should not be eaten as they are toxic, will tell you how fresh the rhubarb is. Avoid rhubarb with brown or black leaves. Douse the stalks in soft ...
Sprinkle the whole with the poached rhubarb, mint leaves and a little Aleppo pepper if you fancy. Claire says: “Rhubarb and custard makes an all-time classic match. Fruity, vivid rhubarb goes ...