Rhubarb is a vegetable used most often in sweet dishes such as pies, jams and crumbles. Chinese societies have used rhubarb for thousands of years for traditional medicine but it’s only recently that rhubarb has been used for culinary purposes. The first recorded use of rhubarb was in the eighteenth century, when the price of sugar became more affordable and people began using it in their desserts. Rhubarb contains a large amount of the necessary vitamins that our bodies need to function properly, such as vitamin C, vitamin K, manganese and magnesium. Rhubarb is also a great low-GI source of energy and has very low levels or none of the stuff we shouldn’t eat a lot of like fat, sodium and cholesterol.
This year, we harvested the rhubarb from our Kitchen Garden and used it to make Farm Grown Rhubarb Vinegar which can be used in a number of delicious ways:
- To make beetroot carpaccio (keep an eye out on our Instagram for a recipe coming soon!)
- In vinaigrettes drizzled over salads like salad niçoise, vitello tonnato, salmon salad or smoked chicken salad
- To moisten trout, smoked mackerel or cooked chicken
- To deglaze a frying pan
- To add a refreshing twist to a glass of cold, carbonated water on a hot day
- As a unique gift!
A lovely winter dessert is freshly picked rhubarb stewed with local Red Hill apples served with crumble and cream. Here’s our crumble recipe: