Yorkshire Rhubarb Recipe

Prepare and roast

Preheat oven to 180°C (350°F). Rinse the Yorkshire forced rhubarb and trim the ends. Cut stalks into 6–8 cm pieces, keeping similar lengths. Place the pieces in a single layer in a shallow ovenproof baking dish.

Scatter granulated sugar evenly over the rhubarb, dot with small pieces of unsalted butter, then drizzle the lemon juice and sprinkle the fine sea salt over the top.

Cover the dish loosely with foil and roast for 20 minutes. Remove foil and roast a further 8–12 minutes until the stalks are tender but still hold shape and the sugar has started to caramelize. Remove from oven and allow to cool slightly in the pan — juices will form.

While the rhubarb roasts, assemble the celery salad. Thinly slice the trimmed celery stalks on the diagonal and put into a mixing bowl.

Add the very thinly sliced shallot, chopped parsley, lemon zest, and toasted almond if using.

Whisk together extra-virgin olive oil, white wine vinegar, sugar, salt and freshly ground black pepper until sugar dissolves. Toss the dressing with the celery mixture and let sit at room temperature for 10–15 minutes to soften and meld flavors.

Pour 250 ml rosé champagne into a wide shallow saucepan over medium heat. Add caster sugar and gently stir until sugar dissolves. Bring to a gentle simmer — do not boil aggressively as you want to preserve delicate aromatics. Simmer until volume reduces to about half and syrup slightly thickens, about 12–15 minutes.

If you prefer a slightly thicker glossy sauce, mix the cornstarch with cold water to make a slurry and whisk into the simmering syrup. Continue to simmer 1–2 minutes until thickened. Remove from heat and stir in rosewater (if using) and let cool to warm; the syrup will thicken further as it cools.

Taste and, if necessary, adjust sweetness by adding up to 1 tablespoon more sugar and stirring to dissolve.

Arrange 3–4 roasted rhubarb pieces artistically on each plate, spooning a little of the roasting juices beneath them to act as a base.

Place a small mound of the celery salad adjacent to the rhubarb for crunch and acidity contrast.

Drizzle the rosé champagne syrup sparingly over the rhubarb and a little around the plate for visual effect — the syrup’s floral-fizzy notes complement the tart rhubarb.

Scatter microgreens or small herb leaves and a pinch of finely crushed toasted almonds over the rhubarb and salad. Lightly dust with icing sugar if desired. Serve warm or at room temperature.

Optional pairing: serve with a small glass of chilled rosé champagne.