RHUBARB RULES!
( and it’s not just for crumble)
We’Re slap bang in the middle of rhubarb season, with the early forced varieties (grown inside in dark, warm sheds) that became available at the beginning of the year giving way to the darker pink main crop, grown outdoors, that should be available from around now until september.
As a result, the supermarkets are full of the beautiful pink stalks.
Although we tend to eat rhubarb as a deliciously tart fruit, it is officially classed as a vegetable, as it has no seeds. Most of the crop sold in the UK is grown in the ‘ rhubarb triangle’ around Leeds, Bradford and Wakefield. There, in the shadow of the Pennines, the frosty, wet growing conditions are perfect for cultivating the plant.
originally used as a medicine — it was believed to help gut, lung and liver problems — rhubarb found favour as a food in the late 18th century. But if you think it’s only good for crumbles and custard, think again. This summer, rhubarb is being used to flavour all manner of things, from cakes to drinks.
Grainne Allen, head of product development at Marks & spencer, says: ‘Rhubarb is a big flavour for us this summer. It’s an extremely versatile ingredient, working perfectly not just in cakes and iced buns, but also in sweets, desserts and drinks.’
Waitrose rhubarb buyer Nicki Baggott agrees. ‘Rhubarb has seen a resurgence over the past couple of years and sales are up 8 per cent at Waitrose.
‘Forced rhubarb is more delicate, making it perfect for poaching, roasting or baking, while outdoor rhubarb is traditionally used in pies and crumbles.’
Here’s a round-up of the most innovative new foods flavoured with this summer’s hottest fruit.
FINEST* CHAMPAGNE RHUBARB YOGHURT 75p for 150g, Tesco.
CHAMPAGNE rhubarb i s an early forced variety, used here to great effect with the acid rhubarb cutting through the creamy yoghurt and West Cork whipping cream.
BRITISH RHUBARB & CUSTARD ICED BUNS £1.30 for 2, M&S.
VANILLA custard flavoured buns filled with British rhubarb jam and glazed and decorated with a vanilla drizzle. Made in Derbyshire, these are a very sweet and sticky treat.
TIMPERLEY RHUBARB CHEESECAKE WITH A CRUMBLE TOPPING £4 for 560g, M&S.
THIs baked cheesecake is made with a compote of Timperley rhubarb — renowned for its lovely flavour — and topped with a crunchy, nutty crumble.
SPARKLING BRITISH RHUBARB PRESSE WITH GINGER
£2 for 75cl, M&S. RHUBARB from the Yorks hire triangle is subtly infused with spicy ginger and blended with spring water to make a very refreshing and pretty summer drink.
TIMPERLEY RHUBARB, BRAMLEY APPLE & GINGER COMPOTE £2 for 350g, Tesco.
PERFECT f or a quick cheat’s c r umble, this is also delicious warmed and served with a good vanilla ice cream.
ESSENTIAL RHUBARB £3 for 400g, Waitrose.
I’Ve been buying this for the past few weeks to make compotes and crumbles, which are surely the easiest of homemade puddings? I mixed in a few handfuls of blueberries, some early Viva strawberries, sugar and lemon juice then covered i t with a homemade oat and demerara sugar crumble topping. so good.