After Maureen Had Mentioned Rhubarb,

I just had to know more about it, as I guessed Rhubarb came from China, I knew it was 'forced' grown in the dark, also that raw or cooked the leaves are poisonous, in the war people were told to boil the leaves as fresh vegetables, this resulted in many people becoming ill, in some cases dieing,

it may surprise many to hear that rhubarb has now earned the same status as Champagne, it is grown by only 12 producers in West Yorkshire in damp, dark sheds, and harvested by candlelight in mid-winter, and many top chefs will testify that its delicate flavour, tender flesh and magnificent blood red colour make it fully deserving of its place among Europe's food elite, after years of petitioning its producers have been granted Protected Designation of Origin status by the European Commission,

the industry established itself in a triangle of land between Leeds, Bradford and Wakefield by the late 19th century, after the war there were 200 growers, but the industry declined in the face of competition from foreign fruit, the nation's increasingly sweet tooth and confusion with the poorer outdoor variety,

now a special treat for Rhubarb lovers, in the UK if you are quick this weekend there is the Wakefield Festival of Food, Drink and Rhubarb at Wakefield Cathedral Precinct, if Rhubarb is one of your favorites this Saturday evening is the day for you,

an Evening with Rosemary, Rhubarb and Custard at Cedar Court Hotel, Rosemary is of course Rosemary Shrager, one of Yorkshires most celebrated food champions, but be warned it is ticket only £40.00 each, dress code is formal, Gentleman: Suits, Ladies: Cocktail wear, I can still remember my school diners in the 50's, Rhubarb and custard, happy days!