How to make the most of a glut of rhubarb | Waste Not
Rhubarb season is upon us again, as is the temptation to buy armfuls of the stuff. Use up any excess in novel condiments or add diced to chopped salads, or freeze into this vibrant granita
In the depths of winter, the vegetables at the market tend to be various hues of emerald green, burnt umber, and beige or brown. Right around now, however, a punk-pink renegade breaks the mould and brings its celebratory fluorescence to the table. Forced rhubarb is tricked into an early harvest by being grown in warmed barns in an area of west Yorkshire known as the Rhubarb Triangle.
The excitement of a new seasonal ingredient often leads me to over-buy, and rhubarb is no exception. This leaves me with a glut, and a need for new recipes and ideas to turn it into something edible before it starts to brown, bruise and liquefy into something undesirable. Luckily, rhubarb can be used in a huge range of dishes, both sweet and sour.Continue reading...