Rhubarb

Rhubarb (Rheum rhabarbarum)

 

Perennial Vegetable – Edible Stems

Early Spring > late Autumn

 

Common Rhubarb Varieties

Colorado Red

Canada Red

Cherry Red

Crimson Red

MacDonald

Valentine

Victoria

Rhubarb ~ How to cut + cook + eat.

 

Rhubarb is among the first spring perennial vegetables; it tends to be more popular use like fruit in desserts due to its sour, tangy, fruity flavours, but Rhubarb works wonderfully well savoury dishes. 

Rhubarb is full of spring cleansing flavours, anti-oxidants, essential vitamins and minerals, dietary fibre, an astringent, and digestive aid. 

 

CUT + PREP

Rhubarb stems are the edible part of the plant.

For raw salads, slice Rhubarb very thinly.   For cooking, chop according to the recipe.

 

COOK

Raw in salads – balance tartness by pairing with sweeter ingredients and slice very thinly.

Roast with Orange and Maple is a lovely simple way no-refined sugar way to eat Rhubarb.

Saute – Saute coconut oil, butter, olive oil – add maple or balsamic vinegar for a dessert or warm salad.

Braise – Cook rhubarb into a fruity compote adding sugar, maple, apples, berries to sweeten.

Puree = roast or braise first until soft – puree in a blender to create a sauce.

 

EAT 

Baked in Sweets + Desserts – pies, crumbles, cakes, muffins—compotes & stewed fruits, jams.

 

Chutneys, pickles, raw in salads, lightly cooked in salads.  Curries, savoury sauces, soups + braises.