A BRITISH rhubarb is bang in season right now.
The stalky veg is packed with vitamins and fibre, while a study has shown the chemical compounds in its roots can help to manage the symptoms of Alzheimer’s disease.
Here are three tasty recipes that are great dished up at any time of year.
If you find wonky rhubarb in stores, buy it. It costs less and will look exactly the same when cooked.
Lamb with wonky rhubarb and pomegranate
(Serves 6 – £5.33 per person)
Preparation time: 10 minutes
Cooking time: 2 hours 20 minutes
- 2 kg leg of lamb
- 1 tbsp ground ginger
- 300g shallots, peeled
- 400ml rosé wine
- 500g rhubarb, trimmed and cut into 3cm slices
- 2 tbsps redcurrant jelly , warmed
- 70g pomegranate seeds
- 1 handful fresh mint leaves
- Heat the oven to 200C/180C fan/gas 6. Put the lamb into a large roasting tin, rub the ginger into the skin and season.
- Place the shallots round the lamb, pour in the wine, loosely cover with foil and roast for 1 hour 30 minutes.
- Remove the foil and baste the lamb with the cooking juices. Toss the rhubarb with the redcurrant jelly and add it to the tin with the pomegranate seeds.
- Return to the oven for 40 minutes. Serve scattered with mint.
Tip: Serve with a large green salad and new potatoes.
(Serves 8 – 79p per person)
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
- 900g rhubarb, chopped
- 200g caster sugar
- 3 tablespoons water
- 1 pinch ground nutmeg
- Juice of 1/2 lemon
- 85g butter
- 200g plain flour
- In a saucepan over a medium heat, combine the rhubarb, half the sugar, 3 tablespoons of water, nutmeg and lemon juice. Simmer gently for 1 hour until tender.
- Meanwhile, rub the butter into the flour until the mixture resembles breadcrumbs. Mix in the remainder of the sugar.
- Preheat the oven to 180C/160C fan/gas 4. Using a slotted spoon, put the rhubarb in a baking dish and sprinkle the crumble on top.
- Bake in the oven for 35 to 40 minutes until the filling is hot and the crumble is golden brown. Remove from the oven and serve.
Tip: Serve with ice cream, cream or creme fraiche.
(Serves 2 – £1.35 per serving)
Preparation time: 5 minutes
Cooking time: 8 minutes
- 400g rhubarb, chopped into chunks
- 5cm slice of lemon peel, or any citrus peel
- 80g caster sugar
- Pinch of salt
- 2 tbsps water
- Put all the ingredients into a pan and bring to the boil.
- Simmer for eight minutes until the rhubarb is cooked but still holds its shape.
Tip: Serve with yoghurt for breakfast or with cream as a dessert.
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