One of my favourite things is when I see the swelling rhubarb buds on the plot at deepest winter. The bright colours in the bleak emptiness of the plot is a signal of the dawning of spring as much as snowdrops, crocus and iris, with the added benefit of being pretty tasty.
I feel that rhubarb is an under-used, under appreciated food. I only really remember having rhubarb crumble as a child, quite tart and definitely not my favourite desert. I now have a greater appreciation for the plant. Raspberry & Rhubarb jam is a joy I discovered last year and this year I am going to play with some lovely recipes both sweet and savoury. Rhubarb with ginger, rhubarb with vanilla, pickled rhubarb… lots of great flavours – give them a go!
The rhubarb season starts in late winter and goes through to late spring. I’ve not forced rhubarb, just allowed nature to take her course.
How to grow rhubarb
Pests & problems