Spring is in the air and now that its April you can see our fruit of the month, rhubarb, starting to grow in abundance! Rhubarb is beautiful in colour and versatile in dishes! It brings a sweetness to savoury dishes or delicious tartness to desserts.
Rhubarb is a source of Vitamin C and high in fibre. When choosing your rhubarb look for firm crisp looking stalks. You can cover and refrigerate your unwashed rhubarb for up to 1 week. For longer storage, you can freeze it for up to a year so that you can have delicious rhubarb dishes all year around!
Remember to always remove rhubarb leaves, as they are inedible and toxic. Rinse your stalks well and cut them crosswise to cook.
Here are some of our favourite rhubarb recipes:
Stewed Rhubarb: Serve this delicious and simple dessert with vanilla Greek yogurt.
This healthy and delicious Honey Roasted Rhubarb Power Green Salad from Cotter Crunch is jammed packed with nourishment and bursting with flavour!
We love this creative and yummy Fried Avocado Taco with Rhubarb Salsa from Cravins in Amsterdam. What a cool way to fill #halfyourplate on Taco Tuesday!
Be a sweet star when you serve this tasty Strawberry Rhubarb Oatmeal Jumble from our ambassador Chef Michael Smith.
Will you be growing this versatile fruit this season? What are your favourite recipes using it?