Rhubarb

Every January, in darkened sheds or under giant bell-shaped pots, farmers and gardeners force bright pink crops of rhubarb. Dubbed Champagne Rhubarb this New Year crop has a much more subtle flavour and texture than its ruddy summer cousin and is a real delicacy if you can get it. Though commonly regarded as a fruit, rhubarb is technically a vegetable, and with its high levels of vitamin C, fibre and calcium, was initially cultivated for medicinal purposes. It wasn’t until the 18th century that rhubarb was grown for cooking and today it is used for crumbles and cakes, jams and pickles and pulped to make a sweet, rustic wine.

Top Tip: When buying rhubarb, choose crisp stalks and peel off any stringy stems before use. Refresh them by running under water before cooking, and eat within three days.