Talking Rhubarb!

Happy Fathers Day! My father, now in his eighties, grew up in the area known as the Rhubarb Triangle (between Pontefract, Wakefield and Leeds) in a small village called Robin Hood. Field upon field of rhubarb grew as the area used shoddy, an early form of recycled scraps of wool from the textile mills, which was shredded and used successfully as compost. The Yorkshire rain also played its part in growing good rhubarb!

Dad has many memories of the rhubarb fields and they provided his childhood with many activities:

- making dens amongst the large plants

- eating raw rhubarb dipped in sugar (a poke was a brown paper cone filled with sugar, coconut or cocoa and sugar for dipping rhubarb, or fingers, for a sweet treat)

- hollowed out rhubarb made a good vibrating whistle (like comb and paper)

- rhubarb seeds made the best pellets for pea-shooters

- the pool of liquid at the base of a pulled stem was seriously alcoholic!

Outdoor grown rhubarb has a season from April - September and is very hardy. It is actually a vegetable and contains carbohydrates, fibres, potassium and vitamin C.

In 1817 the Chelsea Physic Garden made a chance discovery when gardeners accidently buried some rhubarb under soil. When they later dug it up, it had young bright pink stems as it had been denied sunlight and could therefore not use photosynthesis to develop. It was found to be juicy, tender and attractive and has since been grown in the Rhubarb Triangle in dark warm sheds. The plants only need water and heat and are picked by candlelight. It is said you can hear the rhubarb growing as the buds of new stalks pop. This is known as forced rhubarb and is available from December - March.

After the Second World War the sales of rhubarb deteriorated as tropical fruits were introduced from abroad and were more popular. The Rhubarb Triangle therefore became smaller but there are still growers continuing the tradition and, in recent years championing local home grown produce, rhubarb is once more having its moment to shine.

There are lots of recipes using rhubarb and it loves to partner ginger, strawberries and, of course, custard. I have recently put some to good use with an easy rhubarb and custard compote.

450g trimmed rhubarb

150g caster sugar

2 x 15mls vanilla extract

Boil then simmer together for a few minutes until rhubarb is soft. Leave to cool and serve on vanilla ice cream, a thick greek yogurt or a bowl of porridge. Scrummy!