My pick this week is rhubarb. In spring the rhubarb plants really come to life, however it is one of the few vegetables that grows 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. September and October is the best time of year for this product.
HOW TO PICK
Pick crisp, plump stalks that are long and brightly coloured.
HOW TO STORE
Remove leaves and store in a plastic bag in the refrigerator, use within 4 days.
