Cooking

Seasons eatings: British rhubarb

1st June 2013

Here’s some quick rhubarb facts to start:

– Rhubarb is actually a vegetable, although a US court ruling in 1947 defines it as fruit.

– Its leaves are poisonous.

– Rhubarb is indigenous to the Siberian/Asian border and is widely used in Chinese medecine for its balancing effect on the digestive system.

– The ‘Rhubarb Triangle’ is an area in Yorkshire, encompassing Wakefield, Leeds and Morely famous for its rhubarb production.

It’s a vegetable that acts like a fruit and plays a leading role in a raft of beautiful British puddings. Its tangy, tart sharpness also works very well with strong flavours like pork and oily fish. But for now, we’re keeping things simple and heading straight to desert.

Although rhubarb is delicious in a comforting crumble, our favourite way to enjoy these startlingly-coloured stalks is in the most quintessentially English deserts – a rhubarb fool. Incredibly easy to prepare and simply delicious, its perfect to celebrate warm sunny Spring days, much like today.

Rhubarb Fool

Serves 4

3 stalks of rhubarb
Caster sugar (to taste – around 5 tbls works for us)
300ml double cream
100ml Greek yoghurt

Method

1. Chop the rhubarb and heat gently in a pan with the sugar until soft. Feel free to mash it up a bit to help it along. Taste, and add more sugar if necessary. Allow to cool.

2. Whip the double cream until stiff and, then stir in the yoghurt. Fold in the cooled rhubarb (saving some to top the fool) and chill.

3. Serve in glasses and top with the some of the compote.

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