Pickled rhubarb

Even if the idea of eating raw rhubarb sets your teeth on edge, I would still encourage you to try this pickle. This recipe uses the first, most tender rhubarb stems of the season – ideally forced if you have them, otherwise the slenderest, pinkest ones you can find. My favourite use for pickled rhubarb is with a dinner of raclette cheese melted over potatoes, using the eponymous table‑top grill.