harvest | rhubarb

By MANDY SINCLAIR

Storage:
Technically rhubarb is a vegetable. Only the stalks are edible. Field grown rhubarb as opposed to green house grown, tends to be juicier, more tart and less tender. When cooking rhubarb it is imperative to taste as it cooks to adjust sugar and cooking time accordingly.
Once picked, the stalks dry out and become limp quite quickly. Remove leaves, wash stalks and wrap in plastic wrap. Refrigerate for up to 1 week.

What to do with glut

Freeze:

Once stewed, rhubarb can be frozen in plastic containers for up to 1 month.

Preserve:

Rhubarb & ginger jam

Trim and chop 250g rhubarb. Place in a saucepan with 1 cup caster sugar, 1 tbsp lemon juice and 4cm piece of peeled ginger. Stir on low heat, until sugar dissolves. Increase heat and boil rapidly for 8-10 mins, until thickened. Remove ginger and discard. Spoon into sterilized jars and seal. Refrigerate for up to 2 weeks.

Oven poached rhubarb

Trim and cut 250g rhubarb into 10cm lengths. Place in a small baking dish with finely grated rind and juice of 1 orange, 1 cinnamon stick, 1 split vanilla bean and ¼ cup of caster sugar. Cover with foil and bake at 180C or 160C fan for 30 mins, until tender. Transfer rhubarb and juice to a sterilized container. Store in refrigerator for up to 2 weeks or freeze for up to 1 month. Use in a crumble, scones, cakes or on porridge.