Forced – late December to March
Field grown – April to September
Fresh rhubarb will keep for up to two weeks in the fridge, several days in a cool place, freezes well once cooked and is ideal for preserving – click here for Tim Hayward’s step-by-step guide to bottling it.
Stew with very little water over a low heat for 20-30 minutes, adding sugar to taste (field grown stems will need more sweetening). Use apple or orange juice as a replacement for some or all of the sugar.