DESPITE being commonly regarded as a fruit, rhubarb is actually a close relative of garden sorrel, and is therefore a member of the vegetable family.
Rhubarb is an extremely versatile ingredient. Its crisp, sour stalks are rich in vitamin C, dietary fibre and calcium, but be warned – the leaves of rhubarb should never be eaten as they contain toxic levels of oxalic acid.
This “fruit” has been rather neglected in modern cuisine, which is surprising because the rhubarb season runs all the way from April to September.
To help Taste readers gain some inspiration with rhubarb, the Vegetarian Society has provided these delicious recipes.
Rhubarb Wine
3lb/1.25kg rhubarb
3lb/1.25kg sugar
1 sachet general purpose wine yeast
Wipe the rhubarb, but do not peel and chop into small pieces. Place rhubarb in a large bowl and cover with sugar.
Leave overnight until the sugar has dissolved. Strain off the syrup and cover the rhubarb with water to rinse off any remaining sugar.
Add this liquid to the syrup and make it up to 1 gallon with water and a cup of cold black tea to add astringency.
Add the wine yeast and transfer the liquid to a demi-john fitted with an airlock – leave to ferment.
Using a hydrometer, stop fermentation using two Campden tablets when the reading reaches around 1.01.
Leave the wine to clear naturally.
Pour the wine into sterilised bottles, and leave for a minimum of 3 months.
If kept in a cool place the wine may be stored for up to two years.
Rhubarb and Ginger Cake
1.5lb/600g fresh rhubarb
4oz/100g butter
3oz/75g sugar plus extra for sprinkling
2 free-range eggs
4oz/100g flour
1tsp/5ml ground ginger
3oz/75g butter
4oz/100g flour
2oz/50g sugar
Icing sugar to finish
Preheat the oven to 180°C/350°F/Gas mark 4 and prepare the rhubarb by trimming off the leafy tops and the pale pink root slivers at the base of each stalk. Rinse and chop into 1in/2cm chunks.
Cream the butter and sugar together and when light and fluffy add the eggs one at a time, beating well.
Then fold in the flour and the ground ginger.
Spoon the mixture into a greased and lined 8in tin and cover with the prepared rhubarb and sprinkle with sugar.
Make the topping by rubbing the butter into the flour until it resembles breadcrumbs, then stir in the sugar. Spoon over the rhubarb.
Bake for three quarters of an hour until firm and springy to the touch. Allow to cool and dust with icing sugar before serving.
Rhubarb Fool
1.5lb/600g rhubarb
5.5 oz/170g brown sugar
Quarter of a tsp ground cloves
Juice and rind of half an orange
Half a tsp vanilla essence
8floz/250ml cream
1tbsp sugar
Grand Marnier to taste
Prepare the rhubarb and place in a saucepan with the sugar, cloves, orange juice and peel.
Cook lightly for about 15 minutes stirring occasionally, until the rhubarb has reduced to a thick purée, then add the vanilla essence.
Transfer to a bowl and leave to cool in the fridge.
Whip the cream with the sugar and Grand Marnier and fold into the cold rhubarb mixture.
Divide the rhubarb mixture between 6 individual dessert glasses and chill until ready to serve. Add a dollop of cream before serving if you fancy.
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