Our growing season is now well underway and we have our own asparagus and rhubarb on sale  in the farm shop. Everything is about a fortnight ahead of last year spurred on by the recent mild weather. Customers can now pick their own rhubarb at 99p/kg unfortunately we do not offer pyo asparagus.
Below is an interesting recipe for Rhubarb pickle supplied by the Revel Baker with the added bonus that you don’t even need to cook it. 

1 kg young rhubarb cut into pieces, 600 ml of cider vinegar
2 tablespoons of salt, 100g white sugar, 2 teaspoons of cloves
1 stick of cinamon, 25g peeled ginger root thinly sliced, 2 dried chillies

Put the rhubarb in jars. Place salt, sugar and vinegar in a pan,boil and simmer until dissolved. Add the spices and simmer for another 5 mins.
Then pour over the rhubarb. Leave to cool and seal.