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Rhubarb, rhubarb, rhubarb....

Rhubarb, rhubarb, rhubarb...

We were recently enetered the The Scottish Soul Food Takedown Championships which was an event  held between ten of Scotlands top chefs in the grounds of Linlithgowe Palace. It's part of a new BBC TV show called http://www.teencanteen.org/ and was a hard and fast competition which we WON! with our rocking rhubarb and custard trifle. Ever since, it's fair to say we have gone a little bit potty over this wonderful herbaceous perennia. It first appears in Ancient Greek times when Dioscurides stuck a stalk in a poke of sugar, it then reached medieval Europe via the Silk Road where it was several times the price of other valuable herbs and spices such as cinnamon, opium and saffron. In the UK, the first 'forced' rhubarb of the year is harvested by candlelight in forcing sheds - where all other light is excluded - a practice that produces a sweeter, more tender stalk; these sheds are dotted around the noted "Rhubarb Triangle" of Yorkshire. My Granny used to grow it under a bin in the back garden and would transorm it into rhubarb and stem ginger jam, crumbles and pies. Look for young, tender, bright pink stalks for best flavour and happy cookin!

Me n Stacie with our winning rhubarb trifles which are actually a creme brulee base, sprinkled with almond praline, topped with a rhubarb and strawberry compote and finished with a swirl of stem ginger and lime creme Chantilly and a white chocolate pencil.