Anna Jones’s rhubarb recipes | The modern cook

Not just for dessert, the just-sweet, slightly tart character of rhubarb works well with savoury dishes tooForced rhubarb shows up exactly when we need it. These neon-pink stems, the colour of Brighton rock, are forced from the ground in dark sheds in Yorkshire and cheer me on in the kitchen until the first greens of spring. Rhubarb’s spiritual home is under a sweet rubble of brown sugar crumble, but it also has enough acidity to stand up to the richness of cheese or a crisp-edged roast po