Rhubarb, rhubarb, rhubarb

The first young, pink and tender stems of early rhubarb have been available for a few weeks and John Topham, celebrated owner/chef at the noted General Tarleton Inn at Ferrensby, close to both York and Harrogate, is busy devising new and original recipes using this lovely fruit for his restaurant and bar menus that change daily to reflect the pick of the catch or crop that day.

And now John’s come up with a wonderful way to prolong the rhubarb season by modernising an old family recipe for tangy Fresh Rhubarb and Ginger Pickle* that is wonderful with meat and cheese dishes.

John’s passionate about using local produce wherever possible on his menus and works with a variety of food producers as his suppliers, mainly within a 30-mile radius of the General Tarleton Inn, in this case using Tomlinsons’ Yorkshire Rhubarb for the duration of this flavourful rhubarb season.

Hurry along to the General Tarleton Inn to taste the finest, freshest seasonal foods on offer - or why not make a night of it and stay over in their luxuriously comfortable accommodation in this former old coaching inn. For reservations, visit Generaltarleton.co.uk.

* FRESH RHUBARB AND GINGER PICKLE

Recipe devised by John Topham, owner/chef at The General Tarleton Inn.

1 large onion finely chopped
1 kg rhubarb cut into 2.5cm lengths
400 g granulated sugar
1 cm root ginger peeled and finely chopped
2 crystallised ginger pieces
1 orange zest and juice
300 ml cider vinegar
½ cinnamon stick
2 star anise
100 g golden raisins

Add onion, cinnamon stick, star anise and vinegar to a pan, bring to the boil, reduce heat and simmer for 10 minutes. Add orange zest and juice, raisins, fresh and crystallised ginger and sugar stir until sugar has dissolved. Simmer for a further 10 minutes until it becomes a thick syrup. Add the rhubarb pieces and cook gently for about 15 minutes. Remove from the pan and store in sterilised jars. Leave to cool.

Says John: “We tend to use our pickles fresh but they will store and mature. We also serve this Rhubarb and Ginger Pickle with our homemade Black Pudding and Yorkshire cured gammon but it could also be a great accompaniment for Wensleydale cheese and cold meats”.