Lovely Yorkshire Rhubarb

With its striking crimson stalks and unmistakably tart flavor, rhubarb season brings a burst of excitement to kitchens around the UK and no more so than in our pubs. Sourced from the famous Yorkshire Triangle and popping up across our pubs (yes we really are rhubarb crazy) we caught up with Chis Knights to find out his top tips for making the most of one of our seasonal favourite ingredients.

Lovely Yorkshire rhubarb, one of this land’s finest bounties, quite simple stewed with some Bramley apples, a knob of English butter (and a little brown sugar of course). Finished off with a squeeze of ripe blood orange juice, placed into a skillet, with a coarse, sugary & oaty crumble topping served with lashings of custard. A popular choice across our community of pubs

For something a little tarter, quite simply, pickled rhubarb, steeped in white wine vinegar with aromats compliments a perfectly pan-fried, crispy-skinned mackerel caught off the coast of Brixham, served with a hunk of toasted sourdough.

For a slightly more unusual combination, try poaching rhubarb in a little stock syrup with some finely shredded lemongrass, until the rhubarb has turned into a chunky style jam, allow to cool, and place half into a large serving bowl or Kilner jar. Fold in some clotted cream into the remaining rhubarb with orange zest and place upon the chilled fruit, crumble on some ginger & star anise biscuits, a couple of leaves of thyme, and away you go!

Keeping it British, nostalgic and fresh, seasonal pub food