From its ancient medical roots to its eclectic everyday uses, we were delighted to talk all things rhubarb with KL Magazine earlier this year and shine a spotlight on Norfolk’s rising reputation as a major grower of this nostalgic and versatile produce.
At Place UK, we’ve been cultivating outdoor rhubarb for more than 50 years, adding forced rhubarb production to our portfolio 15 years ago. In total, we produce 600 tonnes of rhubarb a year, both fresh and sliced, diced and frozen – from January to November – bringing the taste of Norfolk rhubarb to plates and palettes nationwide, year-round.
KL Magazine is a regional lifestyle publication that celebrates the spirit, people, events and stories that makes Norfolk such a special place, and we were delighted to feature in their March-April edition.
Our Head of Fresh (and our resident rhubarb expert!), Dan Yordanov, explained the intense process of the forced growing method, while offering his top tips to keen gardeners and growers for successfully cultivating this delicious produce at home.
Meanwhile, our senior NPD technologist, Lucy Halliday, shared her favourite sweet and savoury rhubarb recipes; from the humble crumble to a delectable crème brulee, plus a tangy chutney to enjoying the delicious pink stems roasted with rich fish and meats.
To read the full article, including these tips, recipes and more, find the March/April edition – number 151 – here: Past Editions | KL Magazine (we’re on page 82.)
Thank you to KL Magazine for giving us permission to share the article, and for showcasing the hard work our teams put into bringing quality Norfolk rhubarb to the nation’s plates and celebrating the endless ways to eat and enjoy this fine British, fresh produce.
