By
Country Life
published
Pale and interesting, forced rhubarb is gradually returning to favour after too long an absence. We are at the end of the season for the shed-grown delicacy from Yorkshire, but for those who have forced their own, now is the hour of discovery. Remove all the covering material, reach down to the base of a shoot and pull gently but firmly. No need to cut: the slender, shiny pink thing comes away entire in your hand. Crumble, certainly, but custard or cream? I wonder.
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‘Whatever do you do up there?’ enquire certain English infidels. The answer? ‘Lady, if ya gotta ask, ya’ll never know’: David Profumo's piece of heaven in Highland PerthshireDavid Profumo on the joy and wonder of the Highlands.
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I lichen the look of you: A rare lichen-covered fingerpost that's been frozen in time and donated to the Natural History MuseumA fingerpost, covered in 12 different species of lichen, has been donated to the Natural History Museum by Exmoor National Park — but they had some trouble getting it there.
