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The first rhubarb of the year is grown by candlelight in dark sheds dotted around the famous 'rhubarb triangle' of Wakefield, Leeds and Pontefract. Young crowns of rhubarb are lifted from the fields, replanted in compost, then nurtured in low light to produce tender pink stems with curly yellow leaves. Cooked to a sweet pink purée, then dried overnight, it forms a deliciously different rhubarb 'leather' which makes the most fantastic tool for dunking into creamy custards.
Makes: Makes 2 large sheets
This recipe was first published in February 2005.