Hi there!

As with every year the months seem to go by quicker and quicker, it’s April and I haven’t even planted a seed!!! So this week I decided to go to my local garden centre and get my seed potatoes and maybe some onion sets for the year, now if you know me you know I have a little problem with buying seeds but I’ve been strong this year and only bought leek seeds to add to the three buckets full of seed packets I already own. However, I was unprepared for the abundance of plants that would be on offer and may have gotten carried away. Having barely broken ground on my new allotment plot I’m really not sure where all these plants will go. But there’s always space for a sweetcorn plant or 12, I’ll keep you updated on my Instagram!

Rhubarb

Rhubarb is a common vegetable which can often be seen growing in parks or at the side of the road. It is a tangy and tart vegetable that is more often used in sweet dishes instead of savoury. It can be eaten raw or cooked but please make sure to remove the leaves as they contain high levels of oxalic acid and anthrone glycosides, which can lead to an upset stomach.

The cultivation of rhubarb in the UK dates back to the 17th century when it was grown for its medicinal properties. However, it wasn't until the 19th century that rhubarb became popular as a food crop. In the early 1800s, rhubarb was grown in large quantities in the "Rhubarb Triangle," an area in West Yorkshire that includes the towns of Wakefield, Morley, and Rothwell. The unique soil and climate in this region made it perfect for growing rhubarb, and by the late 1800s, the Rhubarb Triangle was producing over 90% of the world's rhubarb!

Rhubarb was so important to the economy of the Rhubarb Triangle that a special train, known as the "Rhubarb Express," was used to transport the plant to London and other major cities. The train was specifically designed to carry the delicate rhubarb stalks, which had to be kept upright to prevent them from becoming damaged.

Rhubarb's colourful stalks contain antioxidants like anthocyanins and flavanols that protect the body from free radical damage. The plant's high fibre content promotes good digestive health, and the polyphenols it contains may reduce the risk of chronic diseases like heart disease and cancer.

To grow rhubarb you are best buying crowns from a local supplier, you can grow from seed but it can be difficult and takes a couple of years for the plant to produce a good crop. The best time to plant crowns is in November or December, although they can be planted as late as March. Prepare the ground by weeding thoroughly and digging in two bucketfuls of well-rotted manure or garden compost. Then plant the rhubarb crown so the tip is just visible at the surface. Allow the plant at least one year before harvesting so it can grow strong and produce stalks consistently once harvesting begins.

Harvest your rhubarb from April until late summer. Push stalks away from you and then pull gently towards you to loosen them, they should easily pop off the crown.

It is best to pick rhubarb as you need it for the best flavour, but it will store well for a few days wrapped in a damp towel in the fridge.

Rhubarb always brings back great childhood memories of reaching through my neighbour’s fence for a couple of stalks and then sitting in the back garden dipping the end of the stalk in a bowl of sugar. Simple but super tasty!

Stewed rhubarb

This recipe is super quick and easy and a great way to cook and store gluts of rhubarb. The stewed rhubarb can be used in crumbles, pies, as a topping on yoghurt or as you’ll see later, made into rhubarb fool. It also stores well in the fridge and can be frozen for some tangy sweetness later on in the year.

Makes: 6+ servings

Cook time: 10 minutes

Equipment:

• Chefs knife

• Chopping board

• Saucepan

• Mason jar

Ingredients:

• 500g Rhubarb stalks, cut to 3cm (1 inch)

• 3 tbsp elderflower cordial or water

• 95g caster sugar

Instructions:

Place your saucepan on a medium heat then add the rhubarb, cordial and sugar. Bring to the boil then reduce to a simmer, simmer for 4-6 minutes depending on how firm you would like your rhubarb to be. Be careful not to boil too long as the rhubarb will fall apart pretty easily. Also, try not to stir the pan too often as this will encourage the rhubarb to fall apart. Spoon the stewed rhubarb into a mason jar and allow to cool, once cool close the jar tightly.

Download recipe here

Rhubarb fool

Here is a fantastic way to use your stewed rhubarb, this recipe is great for quick dinners during the week or spectacular enough for family gatherings and dinner parties!

Makes: 4-6

Time: 10 minutes

Equipment:

• Mixing bowls

• Whisk

• Blender

Ingredients:

• 450g stewed rhubarb

• ½ lemon, juiced

• 250g double cream

• 60g (4tbsp) Greek yoghurt

• 60g (4tbsp) cream cheese

• 2 tbsp icing sugar

Instructions:

In a mixing bowl beat the yoghurt, cream cheese and lemon juice together until smooth, then set aside.

In a separate mixing bowl add the cream and the icing sugar and whip to stiff peaks.

Blend 200g of your stewed rhubarb into a puree. Then fold the yoghurt mixture into the cream followed by the rhubarb puree.

Serve in chilled bowls with the rest of the stewed rhubarb on top. Enjoy!

Download recipe here

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Happy cooking!

Stu