While ruby-red rhubarb is most often eaten as a fruit, it’s botanically a vegetable. This tart-tasting goodie complements a range of desserts as it balances out the sweetness in cakes, crumbles, puddings and more. Health-wise, it’s a source of fibre, antioxidants and vitamin C.
Rhubarb is not sold by variety.
Select firm, crisp and plump rhubarb stalks that are brightly-coloured.
Wrap rhubarb stalks in plastic and store in the fridge for up to four days.
Rhubarb is best poached, stewed or baked. Remove and discard leaves (they can be poisonous). Wash the stalks, trim away any white roots and chop the remaining red stalk into pieces before cooking.
3 ways with rhubarb
Make muffins or cakes tastier and healthier by replacing half the butter or spread with stewed rhubarb.
Try stewed rhubarb on your muesli in the morning with a dollop of low-fat Greek-style yoghurt.
Whip up rhubarb sauce to serve with pork and vegies. Fry a chopped onion in a little oil. Add 2 cups chopped rhubarb, a little white wine, some grated ginger, a dash of balsamic vinegar, a tablespoon of honey and some pepper. Simmer for 10 minutes, or until rhubarb is cooked and sauce has reduced. Serve.