I think a few sticks of rhubarb should be on the Yorkshire flag, either side of the White Rose.    Every allotment in the region will have this fruit – or is a vegetable? – growing in abundance.  And quite right, too.

Here’s a dessert recipe, Tangy Rhubarb, that dates back to the late 19th century and can be served hot – but better cold, I reckon.

Ingredients

• 1 lb (16 oz/450g) fresh rhubarb
• 4 oz (113g) butter
• 5 fl oz (quarter pint) of double cream
• 4 oz (113g) sugar
• 2 egg yolks
• 2 tablespoons lemon juice
• (optional – crystallized ginger for topping)

Method

1. Wash and cut the rhubarb into 1 inch lengths.
2. Melt the butter, add the sugar, then add and cook the rhubarb until it is soft
3. Let it cool down
4. Whip the cream with the egg yolks and add to the cooled rhubarb
5. Return it to the heat and simmer gently until the mixture thickens
6. Pour into a serving dish and add the lemon juice.

Source: Ann C. Johnson. Old Recipes of Yorkshire (2002). Published by Age Concern, Knaresborough.