Seasonal Produce Feature - Spring 2009

Rhubarb, Rhubarb, Rhubarb

 

First, a silly piece of Rhubarb trivia. Did you know that there's a film where the only word used throughout the whole thing is Rhubarb ?! Don't believe me...? I didn't believe it either when my partner told me (he's a big movie buff), but in the end I Googled it and its true. Follow this link to Wikipedia to find out more about the Rhubarb film. Not only do they only say Rhubarb, they are all called Rhubarb!

On a slightly more sensible note;

Rhubarb is a very versatile ingredient which can be used in many desserts. Its often mistaken for a fruit but rhubarb is actually a close relative of garden sorrel, and is therefore a member of the vegetable family. Rhubarb is rich in vitamin C and dietary fiber. Only the stalks are edible. The leaves contain high levels of oxalic acid crystals which can cause serious health problems.

When buying rhubarb look for firm stalks with fresh looking leaves. Don't buy any where the leaves are withered or brown as they will be old and past their best taste-wise.

To find our more about Rhubarb, visit the Rhubarb Compendium.

Rhubarb Fudge Crumble
Serves 6

For the Filling

• 1.5lbs of rhubarb, cut into small pieces
• grated rind and juice of one orange
• 3oz (75g) of brown sugar

For the Fudge Crumble

•  4oz (125g) of butter
• 4oz( (125g) of demerara sugar
• 6oz (175g) of digestive or ginger biscuits, crushed into crumbs
• 1 rounded teaspoon of cinnamon

Where possible use organic and/or fair trade ingredients for better taste and better ethics.

Preparation

Combine the rhubarb, orange rind, orange juice and sugar in an ovenproof dish. Cover with a piece of foil or a lid and bake in a moderate oven (as Mark 4, 350F, 180C) for about 30 minutes. The rhubarb should be just soft but not mushy.

Meanwhile, melt the butter in a saucepan, stir in the demerara sugar, the biscuit crumbs and cinnamon. Cook for 5 minutes stirring occasionally. Once the cooked rhubarb has cooled a little pour this butter crumb mixture over the top and bake in a hot oven (Gas mark 6, 400F, 200C) for 15-20 minutes. Serve with cream, custard or ice-cream.

Recipe orginally taken from "Seasonal Cooking" (1983) written by Claire Macdonald of Macdonald

More Foods in Season in April and May  

 

April	Wood Pigeon	Wild Salmon, Cockles	Spinach, Wild Garlic, Rhubarb, Kale, Watercress, Purple Sprouting Broccoli, Cabbage, Leeks	Rhubarb
May	Lamb, Duck	Sardines, Sea Trout, Lemon Sole, Wild Salmon	Asparagus, Cauliflower, New Potatoes, Parsley, Carrots, Watercress	Rhubarb

Table adapted from Food Tourism Scotland. Go to their website for a full year's table.