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.
The red stems are delicious but whatever you do, don't eat the leaves as they are poisonous!
Great in desserts such as cakes, crumbles, pies, and tarts or stewed. My personal favourite recipe is as a compote. Add it with cereals and berries for breakfast - it is hard to beat. The stewed product keeps well in an airtight container for a week or two. Now is the best time of year for rhubarb!”
HOW TO PICK
Pick crisp, plump stalks that are long and brightly coloured.
HOW TO STORE
Remove and discard leaves and store them in an HFM swag bag in the fridge.