Rhubarb shopping and cooking tips
Discover our top tips for buying and storing rhubarb , and check out some of our favourite rhubarb recipes below.
- When buying rhubarb choose rhubarb with long, brightly coloured firm red stalks.
- Rhubarb is a source of fibre and vitamin C.
- Keep in the food crisper section of your fridge for 3 to 5 days.
- Remove and discard the leaves (as they are poisonous). Wash the stalks, trim any white roots and chop the red stalk into desired length before cooking.
- Rhubarb isn't usually eaten raw – it’s best when stewed, poached or baked.
- Rhubarb pairs well with flavours like; vanilla, ginger and orange.
- Try roasting rhubarb for a delicious addition to your breakfast or dessert. Simply toss chopped rhubarb with honey and a pinch of salt before roasting in the oven for 15-20 minutes.
- For a classic dessert, try making a rhubarb crumble. Simply stew chopped rhubarb with sugar and a little water until softened, then top with a crumble made from flour, sugar, and butter before baking in the oven until golden and crispy.
- If you have a surplus of rhubarb, consider freezing it for later use. Simply chop the stalks into small pieces and freeze in a single layer on a baking tray before transferring to a freezer bag. Frozen rhubarb can be used in any recipe that calls for fresh rhubarb.
Remember, when cooking with rhubarb it's important to balance its tartness with sweetness. Be sure to taste as you go and adjust the sugar accordingly. With these tips and recipes, you'll be able to enjoy the unique flavour of rhubarb all season long.
Rhubarb is typically available from March through to November, with peak seasons in autumn and early spring.
