What you need to know:
Rhubarb is a gorgeous plant with its ruby red to pale pink stalks and bright green leaves. It is actually a vegetable but its lovely flavour is better suited to desserts so many think of it as a fruit. Rhubarb is a source of potassium, vitamin C and calcium and is also an anti-oxidant. Rhubarb is a great plant for your garden as it is quite robust. It will come back every spring and enable you to create yummy pies, crumbles, jams and chutneys. The leaves of rhubarb are actually poisonous so only the stalks can be consumed.
Rhubarb is a sure sign of spring with a very short lived availability so grab it when you see it.
What to look for:
Rhubarb comes in a variety of colours from green stalks to pinkish green and then bright ruby red. Look for stalks that are firm and appear crisp and avoid anything that is limp. Also avoid stalks that seem to be woody.
How to store it:
Rhubarb can be stored in the fridge and eaten before the stems become limp within a few days.
Why you should try it:
Rhubarb has a one of a kind flavour that is tart, fresh and delicious. It is hard to describe, but when served warm in desserts such as crumble topped with fresh whipped cream or vanilla ice cream, it is simply sublime. It is very versatile and can be cooked with sugar until tender to create a topping for ice cream, made into pies with strawberries or on its own and is also popular for jams as well as chutneys and compotes. It also pairs nicely with ginger.