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25th February 2021

Rhubarb Rhubarb Rhubarb - our seasonal beauty of the week.

This misunderstood vegetable originated in China, and its name is taken from the Latin for 'Root of the Barbarian'

Rhubarb is a fabulous thing for adding a seasonal zing to all your dishes - from an accompaniment to oily/fatty fish & meat, topping for your breakfast porridge and yogurt, filling your traditional crumble, and adding something lovely to a spring cocktail.

The best thing about rhubarb is you can prepare it all in one go (not the leaves though, they're poisonous), and then freeze it in portions for whenever you need it - simply either stew for 20-30 minutes, or roast in a tray on a low heat for 45 mins to an hour - just add a little sugar, honey, apple or orange juice to sweeten.

You can either freeze it whole, or puree first. If you pass the puree through a sieve, it makes a wonderful addition to cocktails - especially with a splash of ginger ale!