Rhubarb season is sadly over and we must now say goodbye… but not without a tribute!
Most Brits will have had rhubarb in compote, yoghurt or puddings – if we’re lucky, we had it freshly made by granny. But it’s also great for making sweet and sour sources for meat, ideally game. Delicious! When buying rhubarb at the farmer’s market last Saturday for our weekly recipe experiments, we were told that it’s not a fruit – it’s a vegetable! Apparently some US court decided to make it a vegetable in 1947 (probably to avoid the higher tariffs on fruit). Anyway, rhubarb isn’t just tasty but is also a great source of fibre and vitamin C. In the UK, rhubarb season runs from the beginning of the year until the end of June, and in case you missed it, we will add rhubarb to our menu again next year!