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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From California to Cornwall: How surfing became a cornerstone of Cornish cultureA new exhibition at Cornwall's National Maritime Museum celebrates a century of surf culture and reveals how the country became a global leader in surf innovation and conservation.
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18 magnificent homes for sale from £550k to £20 million, as seen in Country LifeFrom a charming thatched cottage to a 300-acre estate with its own vineyard, here's our pick of places to come to the market via Country Life of late.
