Karen asks: How much of the green bit do you have to cut off rhubarb? And can you suggest any good recipes for it?
This is a very well timed question, since we were only discussing rhubarb at work today, as you do.
As my colleague had made a delicious rhubarb and custard cake, this effectively answers the recipe question:
http://www.bbcgoodfood.com/recipes/10500/
Delicious.
And of course, you can never go wrong with a good rhubarb crumble. Ginger is a great accompaniment to rhubarb, so add a few slices of preserved stem ginger when stewing the petioles (or “stems” to you and me).
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