Rhubarb

Rhubarb

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From
Encyclopedia of Food and Cookery

This is available all year round, although it is most plentiful in the autumn.

Rhubarb is always eaten cooked, and can also be used for jams and jellies, either on its own or mixed with other fruits. It blends beautifully with other fruits, particularly apples and strawberries. It is also delicious with citrus flavourings, and with spices, especially ginger.

A simple compote of rhubarb mixed with plain yoghurt makes a light, refreshing dessert or easily prepared breakfast dish.

Basic preparation: Simply remove and discard the leaves, trim the root end and cut the stalks into convenient-size pieces.

To cook: Cook rhubarb on top of the stove or in the oven, but use very little water, since the rhubarb will give out moisture and shrink as it cooks. Take care not to overcook, or the rhubarb will lose its bright red colour.

Cooked rhubarb may be puréed and used in the same way as strawberry or raspberry purée, or combined with thick cream or custard to make a rhubarb fool.

Ingredients

Quantity Ingredient
see method for ingredients

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