Fresh Organic Bunch of Rhubarb from Holland.
What is rhubarb?
Botanically, rhubarb is a vegetable (it’s related to sorrel and dock) but its thick, fleshy stalks are treated as a fruit, despite their tart flavour.
Rhubarb leaves contain a poison called oxalic acid, so should never be eaten – cut them off and discard. Maincrop rhubarb can sometimes have tough, stringy ribs, so after washing it, strip these off with a small, sharp knife and slice the stalk thinly or thickly as required. Forced rhubarb should be tender enough not to need peeling – just wash, then trim the top and bottom of the stalks and slice.
Although it can be eaten raw, rhubarb tends to be too tart this way, and it’s usually best when cooked with plenty of sugar. It goes well with both ginger and strawberries.
How to cook rhubarb
Stew or poach (8-10 mins) or roast (15 mins for forced, 20 for maincrop) rhubarb. Use it to make crumbles, pies or jam. Roast and purée to make rhubarb fool.