Everything you need to know about… Rhubarb

The Fruit & Root Crew are on a mission to uncover some of the stories behind the hero seasonal food we eat – from juicy fruits to veggies with va va voom!

It’s April – the daffodils are blooming, the weather’s doing weird things… sunny one day, rainy the next!

Our hero of the month is a sweet, tangy, and just-a-little-bit-sour superstar. What do you think it is – fruit or veg? Only one way to find out!

GET READY… TO SPIN THE PEEL OF FORTUNE!

So this month’s hero is a veggie – the one and only… Rhubarb!

Bright pink stalks, leafy green tops and a taste that makes your lips go zing… Rhubarb might look like celery’s flashy cousin, but it’s got a whole vibe of its own. It’s a springtime star, popping up just when the world’s waking back up after winter. Although we treat it like a fruit in crumbles and pies, rhubarb is actually a vegetable!

Rhubarb first came to Britain from China over 400 years ago. It’s super strong – some varieties can grow up to two metres tall. That’s taller than your teacher! Only the stalks are safe to eat – the leaves contain a toxic chemical called Oxalic Acid. So, always chop those off!

Hundreds of years ago during the Chinese Opium Wars, a Chinese emperor tried to use Rhubarb as a weapon! He knew that people in Britain loved Rhubarb, and one of the reasons why was because of its laxative effect – it could be used as a medicine to well… help get things moving. He thought if China stopped exporting rhubarb to Europe, everyone would get constipated and panic!

That’s… both bizarre and oddly brilliant.

Even though rhubarb has been around for hundreds of years, it’s only since the 18th century that rhubarb has been seen as a food. Initially as a luxury food – only eaten by the richest people.

A ghoulishly weird fact is that rhubarb is often grown in the dark, in special sheds, and harvested by candlelight so it doesn’t go green. This is called forced rhubarb, and it’s super sweet and tender. People say you can actually hear it growing, as much as an inch a day – little squeaks and pops as the stalks stretch.

As well as growing in the dark… Rhubarb is long-lived, with plants living for 60 years or more. Let’s dig a bit deeper – down on the farm!

MEET THE FARMERS

In West Yorkshire there’s an area known as the Rhubarb Triangle, which has just the right mix of rain, frost and rich soil to make amazing rhubarb.

Farmers grow grow it two ways – outdoors where it starts popping up in spring, and indoors with the traditional method of forcing.

To force rhubarb, the plants are covered in winter, then moved into special dark sheds. But you might be wondering what difference the dark makes? Well, here’s the science! Chlorophyll is the chemical that makes plants green, but plants need sunlight to produce it – and because rhubarb can’t make chlorophyll in the dark, the stalks stay pale pink and grow faster and sweeter. And yes – they really do harvest by candlelight!

Once harvested, the rhubarb is sent to supermarkets, market, and bakeries all over the country. And with its tart flavour, it’s perfect for sweet or savoury recipes.

GET IN MA BELLY!

Rhubarb isn’t just cool and mysterious, it’s also delicious. Here are some top rhubarb recipes to try…

You can’t go wrong with Rhubarb Crumble – the classic. Sweet, tart and topped with golden crunch!

Don’t forget the custard – rhubarb and custard’s a classic combo!

But have you tried Rhubarb Crumble Bites – a tasty treat anytime!

Another recipe to rave about is Rhubarb Jam. Rhubarb goes well with strawberry or ginger for perfect preserves. Great on toast or a cheeky crumpet.

Or how about rhubarb lemonade – zingy, pink, and seriously refreshing, and rhubarb is ravishing roasted it with honey and orange zest to go with yoghurt or ice cream.

And then there’s the fab Rhubarb and Ginger Fool

But remember – if you’re using garden rhubarb, chop off the leaves before you cook!