I love rhubarb. As well as being the star of one of our favourite cartoons of the 70s, it is a genuine British super-food, and it’s in season right now.
It’s classified as a vegetable; it tastes like a fruit; it’s highly nutritious – packed with vitamins C, K and B, and tonnes of fibre – and has been shown to aid weight loss. Best of all however, if you lightly cook it with sugar and pop it in a pie or crumble, you have the dessert of kings! (Check out the BBC's Rhubarb and Custard Pie with Crumble here. Drool!)
This time of year is really when rhubarb shines; the British climate – especially in Yorkshire – is ideal for the perfect harvest. It’s happiest growing partly shaded in free-draining soil and needs a year of growth before it can be eaten, but from there, all you need to do is gently twist the stalks and you’re ready to get cooking.
Rhubarb has been linked to all sorts of health benefits, from improving digestion to preventing Alzheimer’s, but in my view its greatest asset is the number of puddings it can make! I feel a crumble coming on! and there's a simple crumble recipe here