Rosie's Rhubarb

Every year, forced rhubarb is one of the first seasonal vegetables to hit shop shelves. Here, Rosie Birkett explains how to make the most of it

- By Rosie Birkett

British forced rhubarb is one of the seasonal specialities I look forward to the most. Available from mid-January to March (after which it's replaced by field-grown varieties), it's the life and soul of the party, announcing itself flamboyantly with its fuschia trunks and mouth-puckering sourness. Emerging in winter, this dazzling vegetable is a gateway to spring and a sign of good things to come, but it's also a reminder to enjoy what we have right now. Rhubarb simply begs to be poached in syrup or roasted with sugar, citrus and ginger until tender but still shapely, willing you to smother it in cream, custard or yogurt.

Rhubarb & custard meringue tart

I've used a runny filling instead of a set custard. It's messier, but much nicer to eat.

Serves 8

Prep 1 hr 30 mins plus chilling

Cook 1 hr 15 mins

VEGETARIAN

• 150g plain flour, plus extra for dusting

• 1 tsp golden caster sugar

• 1 tsp ground ginger

• 100g unsalted butter, chilled and cubed

FOR THE RHUBARB

• 800g rhubarb, chopped into 4cm lengths

• 300g golden caster sugar

• 1 vanilla pod, split

• 1/2 orange, zested and juiced

FOR THE CUSTARD

• 2 egg yolks

• 100ml double cream

• 100ml whole milk

FOR THE ITALIAN MERINGUE

• 2 egg whites

• 1/2 tsp cream of tartar