Rhubarb, the outlandishly coloured vegetable (it's not a fruit!), is in season right now. It is a nostalgic, old-fashioned veg with uber-modern appeal. Partner it with meat (lamb or beef), oily fish such as mackerel, cheeses such as goat's cheese, or sprinkled raw onto salads - rhubarb has much wider appeal than the humble rhubarb crumble or fool. Here are a few recipes to inspire you:
Back to Basics - Rhubarb Compote
5 sticks of rhubarb, leaves removed (don’t eat the leaves!), washed and finely chopped
Juice of 2 oranges
2 tsp coconut sugar
Put all of the ingredients into a pan and heat on a medium heat for 15 minutes or until the rhubarb has completely reduced into a smooth texture.
Serve with coconut yogurt or use in dressings and salads. Great for popping in the freezer, too.
Rhubarb Chia Pudding (serves 1)
2 tbsp chia seeds soaked in 1 cup of milk of choice (I suggest almond milk) with a pinch of pure vanilla powder and a pinch of ground cinnamon. Mix well and leave to soak for 30 mins.
Layer in a pot with the rhubarb compote above.
Smoked Mackerel, Rocket, Beetroot & Rhubarb Salad with an Orange & Ginger Dressing
The compote worked beautifully in a salad I made with flaked pieces of smoked mackerel, rocket, fresh beetroot cut into very thin slices using a potato peeler. Dress with an orange & ginger dressing.