The fresh taste of Spring in March’s kitchen!

Tender forced rhubarb is one of our favorites at this time of year– it’s the fresh vibrant taste that our taste buds have been waiting for and certainly wakes up our palettes ready for the Spring!

Rhubarb Heaven

Serves 2 – best made ahead to give the flavours time to blend together.

2-3 sticks rhubarb

25g/1oz caster sugar

1 dessertspoon water

1 small tub (150g/1/2cup) low fat plain yoghurt

100ml (0.42cup) carton half fat crème fraiche

1 bulbs stem ginger, diced

1 tablespoons light muscavado sugar


  • Cut the rhubarb into 2cm(1”) slices. Pop in a small pan with the water and sugar and simmer over a low heat until the sugar has dissolved.
  • Cover and simmer for about 5-7 minutes until the rhubarb is just tender. Leave to one side to cool.
  • Mix the crème fraiche and yoghurt together in a bowl and stir in the chopped ginger.
  • Spoon the rhubarb into the bottom of two stemmed glasses. Gently spoon over the yoghurt mixture, leveling the top.
  • Sprinkle with the muscavado sugar and pop in the fridge for at least an hour. The sugar will dissolve and leave a lovely, sweet topping.

If you’ve got a glut, rhubarb freezes really well – try roasting it first then freeze it in small ready to use portions:

Trim the stalks into 2.5cm/1” pieces and pack them into an ovenproof dish. Scatter over the zest of an orange and a bit of diced root ginger. Then sprinkle with some sugar, either caster or soft brown and add about a tablespoon of water. Roast in a moderate oven 170C/325F/Gas 3 for about 15 minutes until just tender.