Rhubarb in British Baking

Rhubarb has a legendary status in Great British Bake Off history - since season one, contestants who used rhubarb have notably performed well, with none going home in their rhubarb episode across 15 seasons. This tart, pink-stalked vegetable (though used as a fruit) provides essential acidity that cuts through sweet meringues and rich pastries. When cooking rhubarb, its natural tartness means it pairs beautifully with sweeter elements. For compotes, cook rhubarb briefly to maintain some texture; overcooking turns it mushy. The stringy fibers should break down during cooking. Rhubarb's season runs from early spring through summer, with forced rhubarb appearing in winter months, prized for its tender, pink stalks.