My pick this week is rhubarb. In Spring, rhubarb plants really come to life. Rhubarb is one of the few vegetables that grow all year around; in the hottest of summer to massive frosts in winter. Whatever you do don't eat the leaves, they are poisonous! However the red stems are delicious. Great in desserts such as cakes, crumbles, pies and tarts. My personal favourite recipe is as compote to add to cereals or with berries for breakfast. The stewed product keeps well in an airtight container for a week or two. This is the best time of year for rhubarb is now!
HOW TO PICK
Pick crisp, plump stalks that are long and brightly coloured.
HOW TO STORE
Remove and discard leaves and store in a plastic bag in the fridge.