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Bite-sized video by Rob Wicks of

Rhubarb is one of the first crops to be harvested in the UK and for us it's one of the highlights of late winter. We like to roast rhubarb so that it keeps its shape rather than boiling it to a mush. When combined with blood orange, ginger and a good dose of sugar, rhubarb becomes absolutely sublime. Rhubarb's strong acidity goes well with rich food like panna cotta or creme brulee. we like to layer it with Greek yoghurt (or soya yoghurt for a vegan version) to make a colourful layered rhubarb fool

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