Rhubarb is one of my favourite signs that spring has properly arrived. Those long pink and red stalks go jammy and sweet-sour once they meet a bit of heat, and they make the kitchen smell amazing.
Spring in the Northern Rivers is crumble season, and rhubarb is where it starts.
It's technically a vegetable, but you'll almost always cook it like a fruit. It loves sugar, citrus, ginger and creamy things.
Before you start
Only eat the stalks. The leaves aren't safe to eat, so cut them off and compost them. Trim both ends, give the stalks a rinse and cut them into 3 to 4cm pieces.
A few ways I use it
Roasted with orange zest and a drizzle of honey at 180°C for about 15 minutes, until soft but still holding its shape. Lovely over yoghurt or porridge.
Stirred through apple for a spring crumble
Stewed with a little ginger and kept in the fridge for breakfasts during the week
Paired with strawberries, which are a classic match
How to store
Wrap the stalks in a damp tea towel and keep them in the crisper. They'll stay crisp for up to a week.
