According to The Rhubarb Compendium, rhubarb originated in Northern China and Tibet, where it was used for medicinal purposes as early as 2700BC. It wasn't until the 18th century that British and American gardeners started to grow rhubarb for food.
Although it is commonly thought of as a fruit, rhubarb is actually a vegetable and is a member of the sorrel family. It is rich in dietary fiber and high in Vitamin C.
Buying Rhubarb
Rhubarb is normally available from late spring to late summer. Forced rhubarb (which is grown under pots) may be available in early spring. It is thinner than conventionally grown rhubarb and is considered to have a superior taste.
When buying rhubarb, choose stalks that are crisp and firm. The color of the stalks will vary from pale green to dark pink, depending on the variety and time of year. Pinker stalks usually have a sweeter flavor.
Storing Rhubarb
Rhubarb can be stored in the vegetable crisper of the refrigerator for up to a week. It can also be frozen for cooking at a later date – simply cut the stalks into short lengths and freeze in bags for up to six months. Blanching the stalks briefly in boiling water and then cooling immediately in cold water before freezing will help to retain the color.
Preparing Rhubarb
Remove and discard the leaves – they contain oxalic acid and are highly poisonous. Also remove and discard the root end of the stalk. Peel away any stringy fibers from the stalks using a knife blade or peeler. Cut the stalks into even pieces and wash to remove any dirt.
Cooking Rhubarb
Rhubarb can be used in both sweet and savory dishes. While is it often used in pies, crumbles and other desserts, it also combines well with meats like pork and duck. It can also be used to make jams and chutneys. Regardless of how it is to be served, all rhubarb needs to be cooked with sugar to overcome the tart taste.
To poach rhubarb, place the pieces in a non-corrosive pan (stainless steel is best) and add sugar and a tablespoon or two of water. Cook gently until the fruit is soft.
Rhubarb Relish Recipe
Makes 1 cup
- 1 bunch rhubarb (about 1kg)
- 1 red onion, thinly sliced
- ¼ cup sultanas
- ½ tsp ground ginger
- 1 orange, rind grated
- ¼ cup red wine vinegar
- 1 cup soft brown sugar
Directions:
- Wash rhubarb and remove any leaves or stringy fibers. Cut stalks into 2cm lengths.
- Combine onion, sultanas, ginger, orange rind, vinegar and sugar in a large saucepan. Stir over a low heat until sugar dissolves.
- Add rhubarb and simmer for 5 minutes until soft.
- Strain rhubarb, reserving the syrup. Return syrup to pan and simmer until reduced by half.
- Pour syrup over rhubarb and set aside until cool.
- Serve with roast duck or pork, or as an accompaniment to soft cheeses such as brie. Relish can be stored in the refrigerator for up to 1 week.
References:
Whiteman, Kate & Mayhew, Maggie. The World Encyclopedia of Fruit. London: Lorenz Books, 2001.
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