It will all be going on in the candlelit sheds of the Rhubarb Triangle up in Yorkshire now. Bang in the middle of the season, slender, tender, and bright pink, forced rhubarb, which lasts from Christmas to Easter, is at its peak. Available in the shops, some of you may be growing your own.

You will need to part-bake the base first then top with the rhubarb and crumble whilst the base is still hot before returning it to the oven. Don’t forget the crucial dry coating for the rhubarb.

I always go for this kind of thing in coffee shops if I see it: remind me to give you my blackcurrant and apple version later in the year!

Makes 8 bars (or 16 modest squares)

450g forced rhubarb, sliced into 1cm pieces

Plus

Dual purpose mix for base and topping:

100g plain flour

25g wholemeal flour

100g salted butter, diced

150g porridge oats

100g golden granulated sugar

Plus

Dry mix for coating rhubarb:

50g golden granulated sugar

25g plain flour

Preheat oven to 180C (fan), gas mark 6 or equivalent

You will need a greased and lined 20cm brownie pan

Base and Topping

Rub the butter into the flours. Stir in the oats and sugar.

Spread two thirds of the crumble mix (a little over 300g) into the prepared tin. Smooth down firmly with the back of a metal spoon.

Reserve the remaining crumble (around 150g or so) for the topping.

Bake for around 15 for minutes until firm and beginning to colour.

Dry Mix

Meanwhile, combine the sugar and flour. Add the rhubarb and mix thoroughly. Spread over the base whilst it’s still hot from the oven: including any coating left in the bowl. Scatter the reserved crumble mixture evenly on top.

Return to the oven and bake for 35-40 minutes until golden.

Mark into bars and cool in the tin.

Perfect with a cup of tea or coffee these are also lovely with a dollop of yoghurt for breakfast.

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