Featured Produce
Rhubarb
Rhubarb is botanically a vegetable, yet has many fruit style applications.
Rhubarb is available all year around, with the main supply being May to October. It contains vitamin C, dietary fibre and potassium, and B1. It also contains calcium, but this is rendered non - absorbent by the complex with oxalic acid. The plant has a life of 2 - 4 years.
Rhubarb emerged in southern Siberia and was first recorded in China or Mongolia around 2700BC. It did not receive culinary use in Britain or Europe until the 18th Century. Rhubarb harvesting is done by hand, removing outer stalks at the base end. This makes it a labour intensive and time consuming task, and therefore costly.
Rhubarb contains substances with a slight laxative action and were originally marketed for this purpose.
Select glossy, firm crisp stalks with fresh looking leaves. Even, well coloured stalks may indicate good flavour. Rough and stringy stalks are old. If forced to grow out of season, stalks are a deep magenta colour, while the leaves remain yellowish.
Store covered with plastic wrap in the fridge. In retail operations, keep away from refrigeration fans.
Display with dessert fruit under misting. Colour contrasts well for display with light green, purple and white.
Rhubarb combines well with butter, apples pastry, soft white cheese strawberries and yoghurt.
Rhubarb must be cooked . It is toxic if eaten raw. Sugar is usually added in the cooking process. Always remove and discard leaves and any white stem area. The leaves are also toxic.
Rhubarb puree is ideal to serve with mackerel, or other oily fish.
Cover with sponge topping and cook for a delicious winter pudding.
Rhubarb also bakes into delightful spring cakes.
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