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Rhubarb (outdoor)


Although technically a vegetable, its long association with custard and crumble means that Rhubarb is generally considered to be a fruit in most peoples minds these days. Differing from the 'indoor' or forced varieties of Rhubarb that tend to be more delicate and a little 'pinker', natural British Rhubarb is often a little more tart, making it a great accompaniment for oily fish and cold meats, especially when preserved as a jam or conserve.

One of the few 'fruits' available at this time of year, Rhubarb is more versatile than many people believe - try making a conserve or jelly to have with cold meats and mild cheeses, or go for the old favourite and stew it with a little sugar and water and serve it with crumble and custard.

Tips

  • You can freeze Rhubarb - just wash and trim it into 1-2 inch long pieces, blanch in boiling water for 2 minutes, cool it in cold water,before draining and freezing in containers
  • Rhubarb will keep in the 'fridge for a couple of weeks, just remove the leaves and wrap in cling-film
  • Rhubarb leaves have mild toxins in them and should be composted, not eaten.
  • Heat in a pan with a little sugar until soft, then just add crumble and custard!