March: Rhubarb Springs

Forced rhubarb with its bright pink stalks and sweet subtle flavour is best eaten in late winter & early spring. Although typically eaten in sweet dishes like a crumble or a pie, it is actually a vegetable and as a result, lends itself really well to savoury dishes. Try some simply roasted rhubarb alongside a piece of grilled mackerel or another oily fish. The bittersweet taste of the rhubarb really cuts through the oiliness of the fish.