In the first of our monthly series of seasonal recipes, Parham’s chef Neil has created a zingy salad using rhubarb. This is a very easy dish to make and all the ingredients, even in these difficult times, should be readily available. Being gluten-free it is also healthy, coming in at about 300 calories, and will help those suffering from diabetes.
Cooking with seasonal fruit and vegetables typically rewards you with the best flavour and quality. Rhubarb is the exception: it’s the ‘forced’, out-of-season variety that will give your kitchen a rosier glow. Depriving rhubarb of light makes the stems shoot upwards, searching for light, which makes for a more succulent-tasting product. Unlike sturdier outdoor-grown stalks, delicate forced rhubarb has an elegant sourness that needs only very light cooking – but it does need tempering with sweetness.