Most people would not expect to find rhubarb mentioned in the same breath as fois gras.

But the old-fashioned dessert staple, which was a favourite on allotments and gardens, is becoming fashionable again - and in some of the country's top restaurants. The rhubarb revival is official.

Sales doubled last year and now local producers are looking forward to the renaissance being reflected in demand for their produce.

One of the biggest growers in Worcestershire, Bill Arnold, of Boreley, near Ombersley, said he had noticed a bit

of a revival.

His family have grown the plant since 1940. "We have about 45 acres and our rhubarb goes to wholesale markets all over the country. It was very popular in the 1960s, 70s and early 80s.

"Now we sell as much in a week as we used to sell in a day. The schools don't take it now. But last year we had a good run and I think that demand is gradually getting a bit better," he said.

Whether due to food fashions, the latest crazes of celebrity chefs, or a move towards healthy eating, rhubarb is on the up.

And the people who eat it regularly are no fools. It's high in vitamin C, low in calories and also high in fibre, making it an effective laxative and aid to digestion.

The season for outdoor rhubarb, which Mr Arnold grows, starts in March and generally finishes in May. Some varieties can be cut as late as July and August depending on the weather.

"The season is late this year so we won't start cutting the rhubarb until April.

"The outdoor rhubarb is more natural than the forced rhubarb grown under cover.

"It is also that much cheaper," Mr Arnold said.

So now is the time to enjoy some fresh British produce. Mr Arnold's produce does find its way to supermarkets but can be bought locally at Broomfields, Holt Heath.