A Yorkshire Rhubarb and Pork Pie Combo
Serves: 4, Prepare in: , Cook in:
Yorkshire's famous for a number of things, and growing delicious rhubarb is something we're known for. Rhubarb season peaks at May/ June time though crops are possible into Autumn. The rhubarb triangle is an area that lies between Wakefield, Morley and Rothwell in a 9 square mile triangle that grows early forced rhubarb. Rhubarb growing in the area dates back to the first decade of the 20th Century to 1939 when there was huge expansion in rhubarb growing and at it's height grew to cover 30 square miles! So, whilst we might all be complaining about our cold and wet winters, we can thank them for giving us yummy Yorkshire rhubarb as we once produced 90% of the world's winter forced rhubarb, grown in the dark under pots! In 2010, recognising that we need to look after our rhubarb, the 'Yorkshire Forced Rhubarb' was awarded Protection Designation of Origin - we're glad it has been protected; anything grown in Yorkshire and part of our heritage is very important to us!
After hearing rhubarb goes delightfully well with pork, well, we obviously needed to try a rhubarb sauce, so here's the recipe for you to try too!
- 6 Sticks of Yorkshire rhubarb
- 100g sugar
- 1 lemon, zested
- 50g butter chopped roughly into cubes
This recipe is an incredibly quick two step process:
- In a saucepan, on an very low heat, gently cook the rhubarb and sugar, lemon zest and just a splash of water. Once this is soft, blend it together in a food processor and then pass it through a fine sieve, making sure to get the lumps out – we recommend using a trusty wooden spoon to aid this process!
- Now that you’ve got a smooth sauce, return it to the heat and add in the butter until it’s all melted – you’ll need to make sure you’re constantly stirring this, you don’t want it to settle and burn at this point!
Make sure you serve the sauce over the pork pies immediately; don’t wait for it to cool! Since the sauce will be hot, we recommend a hot pork pie with this one, so before you start on the sauce, pre-heat your oven at 180°C and warm up your pie – make sure it’s piping hot throughout, the time taken will be dependant on the size of the pork pie you choose. For this recipe, to allow the rhubarb and pork to really mesh together to their full potential (is anyone else’s mouth watering?!) go with a plain pork pie with no other flavours with it.
Rhubarb is very tart and should be cooked with plenty of sugar; if the grams we’ve laid out above mean the sauce is still too tart for you, just add in some more sugar!
Perhaps not something you’ve tried before, Yorkshire pork pies and Yorkshire rhubarb are a flavour combination you need to try! We’re pretty vocal about loving local industry and everything our County’s famous for, so we’re excited to post this recipe. Let us know if you try it by getting in touch on Twitter or Facebook.
Note: This recipe is based on a recipe we originally found on The Time’s Website