Forced rhubarb from the world-famous 'Yorkshire triangle' is becoming a seasonal delicacy with chefs and home cooks. Grown in the dark to produce those wonderful pink stems, it's a real treat to eat fresh as we anticipate Springs's arrival. Forced rhubarb is super versatile, working well in both savoury and sweet dishes. The recipe below has been inspired by our brilliant and handy seasonal eating guide which you can download for your own kitchen here. Make this dish in advance & store it in the freezer up to 1 month, or pair with grilled black pudding, pork chops or even grilled mackerel fillets for a tasty alternative.
Method for the pork belly
Preheat your oven to 150°C /130°C fan assisted (gas 2).
Make sure the pork is nice & dry, wipe over with some
kitchen paper to remove any moisture.
Rub the pork all over with a little schmaltz & salt then
the spices only on the meat.
Place the pork on a sheet of foil & cover the meat leaving
the skin exposed.
Place in the oven and cook for 3 hours until tender.
Raise the temperature of the oven to 220c fan & cook for a
further 20 minutes to crisp up the crackling.
Method for the rhubarb compote
Preheat your oven to 180°C /160°C fan assisted (gas 4).
Layer the rhubarb onto a tray, sprinkle with a little sugar
& bake for 15 minutes until tender.
In a saucepan combine the pomegranate molasses, vinegar, sugar
and orange zest & juice, ginger, anise & shallot then bring
to a boil.
Simmer over moderately low heat, stirring often, until rich
& syrupy then add the baked rhubarb & continue to cook
until thick & glossy, remove the star anise.
Transfer to a blender and puree.
Serve with cabbage tossed in garlic & salted butter,
alternatively fill into bao buns with a dollop of the rhubarb