What February has to offer...

With Cruciferous veg, carrots and leeks still in the limelight this month, to avoid repetition, I thought I'd take a bit of a different slant on what is in season. We are now in "forced rhubarb" season. It's a shame about all the heat that is needed to produce those lovely red stalks in darkened sheds, but until the outdoor crop is ready in May, if you want rhubarb crumble, this is your best bet - the slimy tinned version laden with syrup just isn't the same! You may have heard of the Rhubarb Triangle between Wakefield, Leeds and Morley, and rhubarb grown in this area in the above way has a Protected Designation of Origin - Yorkshire Forced Rhubarb.

So what to do with your rhubarb now you've got it home? If you're looking for a change from your usual desserts, try the following ideas. Although it is usually thought of as a fruit, technically rhubarb is a vegetable and it does go well in savoury dishes.

Spiced lentil and rhubarb stew

• Heat a teaspoon of oil in a pan, adding 1tbsp mustard seeds and 1tbsp shredded ginger. Once golden add 0.5tsp chilli flakes, heating for another minute.
• Now add 3 chopped stalks of rhubarb, 1 can of drained lentils, 2 cloves and 4 cardamon pods. Cover with water, so that it is an inch above the ingredients, and cook for 15-20 mins.
• Remove the cloves and pods if you can find them then add pepper to taste.
• Serve with boiled rice, chapatti, bulgar wheat or couscous.

Rhubarb soup

• Chop 2 carrots, 2 celery sticks and an onion, heating in a pan with a little oil for a few minutes.
• Add 2 stalks of chopped rhubarb and stir for another couple of minutes with 2tbsp chopped parsley.
• Dissolve a vegetable stock cube in a litre of water, add to the pan then bring to the boil. Simmer covered for 25mins.
• Add pepper to taste then serve with some crusty bread.