Yorkshire Forced Rhubarb

Forced rhubarb (Rheum × hybridum) from the Yorkshire Rhubarb Triangle — one of Britain's most distinctive seasonal ingredients, with Protected Designation of Origin (PDO) status on a par with Champagne, Parma Ham and Feta. The forcing process is unchanged since it was first developed in the region in 1877: rhubarb crowns spend two years growing outdoors, building energy reserves in their roots, before being lifted and moved into heated forcing sheds where they are kept in complete darkness. Deprived of light, the plants draw on their stored energy to produce rapidly growing stems that reach towards a light source that never arrives. The result is long, slender, brilliantly pink stalks that are far more tender and sweeter than anything grown outdoors.

The sheds are worked by candlelight — any stronger light would trigger photosynthesis, turning the stems green and tough. Harvesting is done entirely by hand. What arrives in the kitchen is a different ingredient to outdoor rhubarb: more delicate, less fibrous, with a cleaner acidity and enough natural sweetness to need significantly less sugar in cooking. Poach gently with a split vanilla pod for the simplest treatment. Use in compotes, fools, crumbles, tarts and sorbets, or slice thinly and serve raw over yoghurt or panna cotta. The vivid pink colour holds well when cooked briefly and makes a striking contrast on the plate.

Producer: Annabel Makin-Jones, Annabel's Deliciously British, West Yorkshire — working alongside specialist growers within the PDO-designated Rhubarb Triangle

Ingredients: Forced rhubarb (Rheum × hybridum)

Storage: Refrigerate and use within five to seven days. Wrap loosely to allow air circulation. Can be chopped and frozen for later use.