Ravneet Gill’s recipe for rhubarb galette | The sweet spot

A simple, extra-crumbly tart that makes delicious use of neon-pink forced rhubarb. Just add lashings of cream

I always look forward to forced rhubarb season. One of my favourite ever trips was to visit Rhubarb Robert, a farmer in Yorkshire, who showed me how they grow and force rhubarb into the wonderful, neon-pink stuff that we use in restaurants at this time of year. The sheds are lit with candles and you can actually hear the rhubarb popping as it grows. Fascinating.

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