I wrote last year about the joy of our first ever forced rhubarb. Well we've done it again this year and because of a little extra patience (read neglect) it has been even better. I've put an empty compost maker over the rhubarb, when it was just starting to show through the ground, so early February I think. It is now cropping beautifully with long, tender stalks of the most magnificent colour. It is a shame that the leaves are poisonous, because they look good enough to eat as well.
Rosemary's cooking method is: cut the leaves and the very base of the stalk off, washes the stems and slices them into 3cm lengths. Put the slices into a single layer in a shallow baking dish, with only the water they were washed in clinging to them and sprinkle sugar over. These early forced stems are sweet and don't need a lot of sugar added. Then bake the dish uncovered for about half an hour to 45 minutes in a 160 degree oven, until the rhubarb is tender.
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