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Menu Of The Month: Forced Rhubarb
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Menu Of The Month: Forced Rhubarb

Waiting for the natural season of fruit and vegetables usually always means that you’ll get things naturally in their prime. It’s something we stand firm in our boots on; eat in season. There is one exception though… forced rhubarb. 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, and a touch of sugar is usually added. Forced rhubarb farms are often harvested in candlelight; keeping their shoots as tasty as possible.

The process of photosynthesis toughens the fibres in the shoots and creates and a more acidic flavour. Rhubarb is an investment – with the plants often spending two years in the field without being harvested. Britain produced so much rhubarb from the famous Yorkshire triangle that they had a train run each day between Christmas and Easter just for forced rhubarb to be taken from Ardsley to Spitalfields and Covent Garden!

Here is our homage to the wonderful pink stalks:

Rhubarb Gin & Tonic

with floating rose petals

 

Seabass

with rhubarb slaw & fennel seeds

 

Duck breast

with rhubarb purée & walnut granola

 

Rhubarb, raspberry & dark chocolate bread & butter pudding

with sparkling chocolate & pistachio dust

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WHAT CAN I SAY OTHER THAN I CAN’T THANK YOU AND YOUR TEAM ENOUGH FOR ORGANISING SUCH A FANTASTIC EVENING.YOUR TEAM WORKED SO HARD AND EVERYTHING WAS TAKEN CARE OF SO WELL DONE.
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