Winter-dormant rhubarb is back and it’s fantastic seeing so much of it in supermarkets and fruit and vege markets! My Dad grows a lot of it so we’re very lucky to have a plentiful supply, and I love to make a crumble or fool with it.
Rhubarb is a great crop to grow in NZ because it loves full sun but will also happily ride out cold winters. You’ll want to split the crown to spread the bulbs, and wait another year or two before harvesting.
It’s a great source of vitamins C, K, and calcium, while being low in saturated fat and sodium. It’s not all great news though… you probably know that rhubarb leaves are toxic and should not be eaten, but the stalks are a also mild laxative so go easy!
I hope you’ll try some of these yummy recipes…
Rhubarb and Raspberry Souffle ~ Everyday Flavours (use translate option for English version)
Rhubarb and Strawberry Jam with Ginger ~ Food Collective (use translate option for English version)