This is the time of year when we have the most delicious Yorkshire rhubarb on the menu. We serve it with panacotta, on its own with home made vanilla ice cream and hot rhubarb soufflee. And we make a rhubarb pickle with star anice and any spice you like.
The secret of cooking is not to put it with any water. Let the juices run out while cooking slowly with raspberry jam and sugar. It will maken its own sauce. I just love the colour.
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