Let’s Cook Rhubarb.

Cooking with Rhubarb.

Rhubarb (Rheum rhabarbarum) is a herbaceous plant classified as a vegetable. Only its fleshy stalks are edible; its leaves contain high levels of toxic oxalic acid and must always be discarded. Rhubarb is mostly used in sweet dishes as an ingredient for pies, crumbles, jams, tarts, cordial, and sweet sauces. It can also be used in savory dishes, simmered into compotes or glazes to complement rich meats like pork or chicken, or pickled.

Rhubarb is rich in antioxidants, vitamin C and K1, calcium, potassium, and folate.

Flavour pairings:

  • Strawberries

  • Ginger

  • Orange

  • Raspberries

  • Mint

  • Cinnamon

  • Creme fraiche

Rhubarb Chutney

Ingredients

  • 500 gr rhubarb, cut into 10 cm lengths

  • 2 celery stalks, cut into 10cm lengths

  • ½ Red onion, cut into rounds

  • ¼ cup raisins

  • 1 tsp grated fresh ginger

  • Grated zest of 1 orange

  • ½ cup white wine

  • ¼ cup white wine vinegar

  • 1 cup brown sugar

Preparation

  • Bring onions, raisins, ginger, orange zest, wine, vinegar, and sugar to a simmer over medium heat

  • Add rhubarb and celery. Cover and reduce heat. Simmer until rhubarb is tender but not falling apart. Transfer the rhubarb to a bowl.

  • Continue to simmer the liquid until it has thickened and the celery is tender. Transfer celery to the rhubarb bowl. Let cool and refrigerate