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Rhubarb Avant-garde
Appears in
By Elaine Lemm
Published 2011
Rob Green, Green’s Restaurant, Whitby:
Memories of rhubarb for me were not particularly a great experience. Dad looked after the rhubarb patch with great passion, while Mum (god bless her) made a hash of it in the kitchen, in the form of a stodgy, sour ‘crumble’.
Suffice to say, even as a young trainee chef, rhubarb held little culinary desire for me. If it was present in the kitchen, whilst head chef was away, it was strapped around my legs emulating cricket pads. French baguette in hand, the kitchen porter would bowl a vine tomato ‘Yorker’ at me. I never did hit a six.
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