7questions …with a rhubarb baker

Julie Jones’s recipes are beloved by her 185,000 Instagram followers. Here, she tells us all about her favourite ingredient

1 What’s so special about rhubarb?

The bright pinks and crimsons of early forced rhubarb have my heart. The colour of the stems and the white interior look so appealing and appetising.

2 Is forced better than au naturel?

Both kinds work brilliantly for different things. If it’s going to be on show, I’ll use the stems of early rhubarb; if it’s covered with pastry or a crumble topping, I use the bolder, greener varieties, which have a great robust flavour.

3 Favourite rhubarb recipe?

I love using the delicate, forced stems on the top of baked fruit tarts. By nestling cut pieces into frangipane (see left), you can create beautiful patterns. Just gather together as much as you can so you have plenty to play around with, cut it into strips, chunks or squares depending on their form and get creative.

4 Any surprising uses?

Rhubarb bellinis! I like making a bright pink rhubarb purée and serving it in the bottom of a flute topped with prosecco. Heaven.

5 What about savoury?

Diana Henry has some really wonderful recipes. Her roast chicken with pickled rhubarb and dill is a dream meal.

6 Roasting versus poaching?

Sometimes when poaching rhubarb, it can cook so quickly. Turn your back and suddenly you have a pan of mush. Roasting the stems will avoid this.

7 Signs of a good stem?

Apart from great colour, it’s important that the stems are crisp, firm and unbruised. Avoid the very thick greener stems as they can be too fibrous. If you don’t have time to grow your own, you can order early forced rhubarb online from the ‘rhubarb triangle’ (see below).

at yorkshirerhubarb.co.uk.