Rhubarb.

When it comes to growing seasonal fresh fruit and veggies Rhubarb will forever be a favourite. I like to keep my cooking simple and seasonal. There is nothing better than cooking something that you grew yourself.

5 Steps to Rhubarb Success

• Choose a spot in full sun.
• Prepare your soil with organics compost and sheep pellets. - I like to occasionally spray my veggies with organic seaweed concentrate. (This is about as technical as I get when it comes to caring for my veggies.)
• Autumn through to the end of spring is generally a good time to plant rhubarb in New Zealand.
• Feed with a general fertiliser during the key growth periods of spring and autumn.
• Keep plants well watered, particularly through dry periods.

Fennel Fact

• When planting rhubarb remember that rhubarb leaves are poisonous and that only the stem can be cooked and used - I also like to throw away my Rhubarb leaves over composting in my bin to avoid contamination. 
• Rhubarb is sometimes considered a fruit, because it is generally eaten with sweet dishes. Technically, however, it’s a vegetable.
• Rhubarb stems will store in the fridge for a week or so. They can also be frozen for up to three months once cut into 5-10cm lengths.
• Rhubarb is rich in vitamin K - for optimum brain health

Recipes

Here are my favourite top three recipes - they are all incredibly simple and nourishing. These recipes are easy to make, store and even easier to eat! 

Tip before starting any recipe below:

Cut stalk into bite size pieces and place in warm water for 20 minute before cooking. Drain & rinse before use. This removes some of the bitterness.

you can freeze and keep rhubarb for 5 months or try preserving. 

Traditional Rhubarb stew.

Ingredients

Method

Cover and simmer on a very low heat for 15 mins.

easy

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Rhubarb & Walnut Crumble

Ingredients

For the crumble topping

• 1/2 cup self-raising flour
• 85g butter, chilled
• 50g light brown sugar
• 50g chopped walnuts (optional)
• 1/4 cup Oats 

Method

Prepare filling as above (rhubarb stew)

Pour the rhubarb into a medium baking dish.

Heat oven to 200C/180C fan

To make the topping, rub  self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.

Now add brown sugar and chopped walnuts, if using. Mix together with your hands.

Scatter over rhubarb mix and bake for 30 mins or until golden brown.

This last one is a favourite of mine.

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Rhubarb Cake