As dark days are replaced by sunny skies, the arrival of spring comes with a new crop of seasonal fruits and vegetables. And with the British rhubarb season running anytime between February and June, early spring hails the return of the vibrant and tart-flavoured vegetable.
As its neon pink stems fill gardens and farmer’s markets across the country, now is the perfect time to buy a bunch and cook up a storm.
Whether you fancy making a classic crumble or are looking for something a little more quirky like a zesty fruit pot, OK!'s Victoria Gray rounds up some of her favourite season rhubarb recipes… Rhubarb and custard tart Serves 6-8 Get exclusive celebrity stories and fabulous photoshoots straight to your inbox with OK!'s daily newsletter.
Ingredients 375g ready-rolled shortcrust pastry 5 eggs, (1 beaten, for brushing, and 4 yolks) 250g caster sugar 1 vanilla pod, split and the seeds scraped out and reserved 2 tsp cornflour 25g plain flour 200ml double cream 350ml whole milk 400g forced rhubarb, cut into 4cm pieces Method Grease a 25cm fluted tart tin with butter and line with the shortcrust pastry.
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