Rhubarb crème brûlée. By Jules March is a tricky month for the foodie. Trapped in 'The Hungry Gap'; the time of year when fresh fruit and veg are thin on the ground, the seasonal chef is found scratching her head, scouring the store cupboard for ingredients. Cue the arrival of robust rhubarb - the bright pink stems shoot through the hard earth to brighten up these bleak winter days. And with the arrival of rhubarb comes the inevitable craving...
