Usually found languishing under a layer of lumpy custard, rhubarb is enjoying a revival thanks to an army of health-conscious fans.

Sales of the "forgotten vegetable" doubled in the past year after it was given the thumbs-up by celebrity chefs and weight-watchers.

News that the red-stemmed vegetable is low in carbohydrates but high in vitamin C, dietary fibre and potassium coupled with many mentions in Antony Worrall Thompson's GI Diet books have sparked a rhubarb renaissance.

Supermarkets saw a 100 per cent increase in sales this January compared with 12 months ago a faster increase than any other vegetable.

Rhubarb's comeback may be its biggest since its hey day in wartime Britain, when the sweet, rosy stems were dipped into a bag of sugar to stave off ration induced sugar cravings.

Introduced to Britain from Siberia, the earliest records of rhubarb growing are from 2,700BC in China, where it was cultivated for medicinal purposes.

But if you fancy sampling the sweet stalks for culinary purposes instead, try some locally-grown stuff.

Instead of doing yourself a disservice by buying the anaemic rhubarb that's been wilting in a spot-lit supermarket, head to Sharnfold Farm in Pevensey, where Dennis Hilsdon has been growing the pink stuff for more than two decades.

You can choose from two varieties Timperley and Victoria, which grow from early April until the first week of June.

  • Sharnfold Farm, Hailsham Road, Stone Cross, Pevensey, East Sussex. Call 01323 768490. Farm shop open Fridays and Saturdays only until Easter, 9.30am-5pm.

After Easter open seven days a week.