In Season: rhubarb

rhubarb photo

Cooking in season is something I’d love to do more of. It’s a difficult thing these days, though, with everything available all year from supermarkets. Even with the best intentions, it can be a case of trial and error to discover that, ew, cucumber (for instance) is pretty nasty out of season!

One way around the confusion is, of course, to grow your own – something else I’d love to do more of! Right now, however, I’m happy to help my dad use up the surplus from his garden, and the one thing he has in abundance at this time of year is rhubarb!

My usual method for dealing with this glut of rhubarb is simply to chop – top tip, use scissors instead of a knife! – it into a big casserole, add a couple of peeled and sliced apples (of the sweeter eating variety rather than cooking apples – there’s enough tang from the rhubarb already!) and stew it in the microwave – my 850W takes 10-12 minutes depending on the amount of fruit.

This mixture, cooled, keeps in the fridge in a sealed tub for up to a week. Or, it can be frozen and defrosted for later use.

What use? Well, anything you like! Pie or crumble, anyone? In an attempt to be healthier – not to mention lazier 😉 – I tend to just reheat a portion in the microwave and serve with yogurt. For a little more indulgence, I’ve taken to adding a sprinkle of Dorset Cereals’ Honey Granola, with pecans and almonds, inspired by a colleague treating us all at work to some amazing Rhubarb Squares (donating the stalks I can’t use has major benefits!) – not exactly healthy, but they were gooey and rich and utterly amazing! 🙂

What are your favourite uses for rhubarb? Please do share in the comments! 🙂

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