UK/Ireland
•Canada/USA
________________________________________________________________________
eat
rhubarb
The outlandishly colored
vegetable that thinks it's a fruit. Rhubarb makes deliciously comforting
puddings but its sharpness works extremely well with meat and oily fish
dishes (the duck recipe below is a resounding success).
Forced rhubarb (grown in the dark) has yellowish leaves. The field-grown variety has greener leaves and is less tender but often more flavorful.
HISTORY
Rhubarb was used as a medicine in ancient China. It was brought to Europe by Marco Polo and has been eaten as a food since the eighteenth century.
BIOLOGY
Rhubarb is a member of the family Polygonaceae and is related to sorrel. It grows best in cool climates and the effect of forcing was discovered by accident at the Chelsea Physic Garden early in the 19th century.
NUTRITION
Rhubarb is a good source of fiber and contains moderate levels of vitamin C and calcium. Studies have linked the fiber from rhubarb in the diet with reduced cholesterol levels.
TIPS
BUYING
Choose crisp, firm, plump stalks with good color.
STORING
Kept in the fridge, fresh rhubarb will stay in reasonable condition for
1-2 weeks. Raw and cooked rhubarb freeze well.
PREPARING
Wash and trim both ends of the stalks, and discard the poisonous leaves.
Rhubarb, in particular the later field-grown variety, is very tart and
requires considerable sweetening. As with other relatively acidic foods
it is recommended that it is not cooked using aluminum pots.
OTHER STUFF
The variety Irish Giant grows stems up to 1.5m long and several inches in diameter.
PICK OF THE RECIPES
in
season:
january
february
march
april
may
june
july
august
september
october
november
december
main regions:
Washington, Oregon, Michigan, Ontario
ONLINE
IN PRINT
-
Squashy Rhubarb Cake
Leiths Cookery Bible -
Slow-Roasted Duck with Sage, Ginger and Rhubarb Sauce
Happy Days with the Naked Chef -
Rhubarb, Ginger and Acacia Honey Ice Cream
Simply the Best: The Art of Seasonal Cooking