@ballymaloecookeryschool: Rhubarb season is beginning at @ballymaloecookeryschool, with the first bright pink stalks pushing through the soil—a true sign that spring is on the way. Some of our rhubarb is left to grow naturally, while some is forced under a terracotta pot. Forcing rhubarb in the dark encourages the plant to grow long, tender stems as it searches for light, making them sweeter and more delicate in flavour. This traditional method, perfected in Yorkshire’s ‘Rhubarb Triangle,’ was once done in candlelit forcing sheds to keep the stems as pale and tender as possible. Whether forced or naturally grown, rhubarb is one of the first crops of the year, perfect for crumbles, tarts, compotes, and even savoury dishes 🍃