It’s a low calorie vegetable with toxic leaves which is most often associated with sweet desserts. Bill Howison from the Adelaide Central Markets’ House of Organics explains how to get the most out of rhubarb.
What should buyers look for when selecting rhubarb?
Customers should look for bright coloured sticks that are crispy firm and not rubbery. Look for nice green leaves if possible and check to see that the skin is not wrinkly. The best rhubarb found in South Australia is from the Adelaide hills and is sometimes called ‘Cherry’ rhubarb.
How much does it cost at this time of year?
Good local rhubarb will cost between $10 and $14 per Kg
How long does the season last?
It is grown all year round but is most popular during the winter months
Are there any interesting facts about rhubarb that people might not know?
The health benefits are greatest when cooked unlike the majority of fruits and vegetables. The leaves are toxic when ingested. It is a vegetable, and also contains one of the least calories.
What are some of its recognised health benefits?
Has been known to have anti-cancer benefits, is high in vitamin C and is a natural laxative.
How would you recommend using it?
Eat only the red stems, the leaves are inedible. Some popular ways to use rhubarb include a classic crumble with apple or pear. It’s delicious as a puree on ice-cream or heated on porridge. It can be gently poached in liqueur.
One way to use it here: Spiced French Toast with Roasted Rhubarb:
Ingredients
50ml milk
50g caster sugar
1/2 tsp ground cinnamon
40g unsalted butter
8 slices thick crusty sourdough bread
300g pot Honey & Vanilla Yoghurt
Roasted rhubarb
8 stems rhubarb
2/3 cup caster sugar
1/3 cup orange juice
1 tbs chopped glacée ginger
Method
To prepare the rhubarb cut it into 10cm lengths. Place in a shallow roasting pan.
In a small saucepan combine sugar, orange juice & ginger together over a medium heat, stirring until sugar has dissolved.
Pour mixture over the rhubarb, cover with foil & cook in preheated oven for 15 minutes. Remove foil & cook for a further 15 minutes or until rhubarb is tender, but still holding its shape.
Remove from oven & set aside to cool to room temperature.
For the French toast whisk the eggs & milk together in a bowl until well combined & on a separate plate combine sugar & cinnamon together for later.
Heat a large non-stick frying pan over a medium heat & melt a little of the butter. Dip two slices of bread at a time into the egg mixture, place in pan & fry for 1–2 minutes on each side, until golden.
Remove the French toast from the pan & dip on both sides in the cinnamon sugar.
Repeat with the remaining slices of bread. Serve two slices of French toast topped with slow roasted rhubarb & a dollop of vanilla yoghurt per person.
