I pulled my back getting a sock from the back of the dryer (no cute canine involvement), so full sympathy here!
Nice, rhubarb & vanilla :) I also love rhubarb & raspberry (better than rhubarb & strawberry - it has the assertiveness to stand up to the 'barb). But vanilla sounds scrummy...if only my rhubarb in the forcer would get going! Come on, momma wants some jam.
Forced rhubarb is a rhubarb that’s grown in an unique manner. Instead of being grown entirely outside it’s transferred into dark sheds which encourages the rhubarb to brown quickly in the hunt for light. It makes the rhubarb thinner, more tender, sweeter and a more vibrant pink. It is the specialty of an area of Yorkshire known as the Rhubarb Triangle
Thanks so much for your replies. I doubt the rhubarb in California will hold a candle to the Yorkshire variety, but I will try your recipe. I know it will make me think of my late mother, a native of Glasgow who often made rhubarb pie and compote.
I pulled my back getting a sock from the back of the dryer (no cute canine involvement), so full sympathy here!
Nice, rhubarb & vanilla :) I also love rhubarb & raspberry (better than rhubarb & strawberry - it has the assertiveness to stand up to the 'barb). But vanilla sounds scrummy...if only my rhubarb in the forcer would get going! Come on, momma wants some jam.
Sounds delicious. I’m not sure what forced rhubarb is. Could you make it with other varieties? Can’t wait for the rice pudding recipe!
Forced rhubarb is a rhubarb that’s grown in an unique manner. Instead of being grown entirely outside it’s transferred into dark sheds which encourages the rhubarb to brown quickly in the hunt for light. It makes the rhubarb thinner, more tender, sweeter and a more vibrant pink. It is the specialty of an area of Yorkshire known as the Rhubarb Triangle
Oh and yes you can make it with any variety of rhubarb
Sorry for the typo, the rhubarb doesn’t brown quickly it grows quickly
Thanks so much for your replies. I doubt the rhubarb in California will hold a candle to the Yorkshire variety, but I will try your recipe. I know it will make me think of my late mother, a native of Glasgow who often made rhubarb pie and compote.
Wish I was in England and had access to forced rhubarb!! Will have to enjoy virtually through your delicious post.