Forced Rhubarb is something to celebrate in May.
Pushing up the terracotta lid of the forcer.
My Vintage forcer bought on Ebay last Autumn gets put to good use.
Like hidden treasure, the tender pink stems are revealed.
So beautiful, I have to admire before I pick.
Harvest by gently pulling with a twist at the base of each stalk.
Baked lightly in the oven until tender and served with Yoghurt I find it sweet enough on its own without adding sugar.
Sally's blog 