Although often thought to be a fruit, Rhubarb is actually a vegetable. Best harvested young and tender, it can be made into jams, tarts, chutneys and of course, crumbles! Mix it with sugar and maybe a little bit of ginger and you are in for a treat!
We have been cooking with Rhubarb this March; candied rhubarb to topped our mini goat cheese mousse cones; roasted rhubarb served alongside a tonka bean panna cotta and poached rhubarb for our rhubarb triffle. Let us know if you have a favourite rhubarb recipe!
A word of warning: the leaves are poisonous, so don’t eat them!