Rhubarb, often dubbed as the “pie plant,” is a quintessential ingredient in British cuisine. Known for its tartness and vibrant color, rhubarb adds character not just to desserts but also to savory dishes. If you’re a fan of this unique vegetable, you might be wondering, when is rhubarb in season in the UK? This article explores the rhubarb season, how to select, store, and prepare this delightful vegetable, and some tasty recipes to try.
Understanding Rhubarb: A Brief Overview
Before diving into the seasonal aspects, it’s important to grasp what rhubarb actually is. Although commonly mistaken for a fruit, rhubarb is indeed a vegetable. It belongs to thePolygonaceae family and is characterized by its long, thick stalks, which can be green or reddish-pink, depending on the variety. Its leaves are toxic and should never be consumed.
Rhubarb is not only famous for its tangy flavor but also for its nutritional benefits. It is rich in vitamins K and C, fiber, and various antioxidants, making it a healthy addition to your meals.
When Is Rhubarb in Season in the UK?
The UK is one of the largest producers of rhubarb, particularly in the Yorkshire region. The rhubarb season in the UK varies slightly depending on different factors, including climate, location, and gardening practices; however, here’s a general timeline:
Forced Rhubarb Season
- January to March: The first batch of rhubarb available in the UK is forced rhubarb, which is grown in the dark to promote tender stalks. The celebrated Yorkshire forced rhubarb, a protected designation of origin product, has a unique and vibrant flavor that is particularly sought after. During this time, rhubarb is often pale pink in color, featuring a tender texture that makes it perfect for desserts.
Outdoor Rhubarb Season
- April to July: After the forced rhubarb season concludes, outdoor-grown rhubarb becomes available. This variety is generally heartier and has a stronger tartness. The stalks will be darker and thicker, and they continue to be harvested until mid-summer. In some gardens, you might still find edible rhubarb as late as July, depending on weather conditions and local growing practices.
Choosing the Best Rhubarb
Selecting the right rhubarb can significantly impact your culinary creations. Here are a few tips to keep in mind:
Color and Texture
Look for rhubarb stalks that have a bright, vibrant color. The stalks should be firm, crisp, and not limp or wrinkled. A good rule of thumb is that the more vibrant the color, the sweeter the flavor.
Stalk Thickness
Thicker stalks tend to be more mature and, while they may have a bolder flavor, they can also be more fibrous. If you prefer a tender texture, opting for thin to medium stalks can yield a more palatable result, especially in desserts.
Source
Buying locally grown rhubarb not only supports local farmers but also guarantees fresher produce. Farmers’ markets are an excellent place to find seasonal produce. If you’re shopping in a grocery store, check if the rhubarb is labeled as British-grown.
Storing Rhubarb
Once you’ve procured your rhubarb, proper storage is essential to preserve its freshness and flavor.
Short-term Storage
To keep rhubarb fresh for a few days, wrap it in a damp paper towel and place it in a perforated plastic bag. Store it in the vegetable drawer of your refrigerator. This method helps maintain the moisture balance without resulting in spoilage.
Long-term Storage
If you want to keep rhubarb for a more extended period, consider freezing it. First, wash and chop the rhubarb into desired sizes, then blanch for 1-2 minutes in boiling water. Quickly transfer it to cold water to stop the cooking process. Once cooled, drain well, and pat dry. Store in airtight containers or freezer bags, removing as much air as possible. Frozen rhubarb can last for up to a year in the freezer.
Preparing Rhubarb
Preparation is vital for creating delicious rhubarb dishes, whether savory or sweet. Below are ways to prepare your rhubarb before cooking.
Cleaning Rhubarb
Rinse the stalks thoroughly under cold water. Use a vegetable peeler to remove any tough outer strings if necessary. Avoid washing rhubarb until you’re ready to use it, as excess moisture can lead to spoilage.
Cooking with Rhubarb
Rhubarb can be cooked in various methods. Here are a couple of common techniques:
- Stewing: Cooking rhubarb with sugar and a bit of water creates a delightful compote that you can use as a topping for yogurt, pancakes, or desserts.
- Braiding: Combine rhubarb with other fruits and spices, such as strawberries or ginger, to create a more complex flavor profile.
Delicious Rhubarb Recipes to Try
Now that we’ve established when rhubarb is in season and how to prepare it, let’s delve into some mouthwatering recipes that showcase this fantastic vegetable.
Classic Rhubarb Pie
Ingredients:
– 2 cups of chopped rhubarb
– 1 cup of sugar
– 2 tablespoons of cornstarch
– 1 tablespoon of lemon juice
– 1 pie crust (store-bought or homemade)
Instructions:
1. Preheat the oven to 220°C (425°F).
2. In a mixing bowl, combine chopped rhubarb, sugar, cornstarch, and lemon juice. Mix well.
3. Pour the mixture into the pie crust and cover with another layer of crust or a crumble topping.
4. Bake for about 25-30 minutes or until the crust is golden and the filling is bubbling.
5. Allow to cool before serving to let the filling set.
Rhubarb Crumble
Ingredients:
– 500g rhubarb, chopped
– 100g sugar
– 200g oats
– 100g flour
– 1 teaspoon cinnamon
– 100g butter, melted
Instructions:
1. Preheat the oven to 180°C (350°F).
2. Spread rhubarb evenly in a baking dish and sprinkle sugar over it.
3. In a separate bowl, mix oats, flour, cinnamon, and melted butter until crumbly.
4. Sprinkle the crumble mixture over the rhubarb.
5. Bake for about 35-40 minutes or until the top is golden brown.
6. Serve warm with custard or ice cream.
Final Thoughts
Rhubarb is a jewel of British gastronomy, with its unique flavor profile and versatility in cooking. Understanding when rhubarb is in season, knowing how to select and store it, and learning a few recipes will allow you to make the most of this delightful vegetable. As spring rolls into summer, make sure to take advantage of the rhubarb harvest, and don’t hesitate to experiment with different flavors and dishes. Whether it’s a tart, pie, or even a savory dish, rhubarb has a special place in many hearts—and stomachs—across the UK.
So, grab your rhubarb while it’s in season and let your culinary creativity flow!
What is the best time to harvest rhubarb in the UK?
Rhubarb is typically in season from late March to early July in the UK. The optimal time to harvest is generally in April and May when the stalks are most tender and flavorful. Over this period, the plant grows vigorously, and you can enjoy its tartness at its peak.
However, it is essential to be mindful of the plant’s growth cycle. After July, rhubarb begins to flower, and the stalks may become tougher and more fibrous. To ensure a bountiful harvest in the next season, it’s advisable to stop picking once the flowering begins and allow the plant to rejuvenate.
How can I tell when rhubarb is ready to be picked?
Rhubarb stalks are ready to be picked when they reach a length of about 12 to 18 inches. A healthy rhubarb plant will typically have thick, vibrant, and glossy stalks. If the stalks appear dull or shriveled, they may not be ready for harvesting and should be left on the plant to mature.
In addition to length and appearance, consider the color of the stalks. Different varieties of rhubarb can range from green to deep red. Regardless of color, choose stalks that are firm and smooth, as these tend to have the best flavor. Always remember to leave some stalks on the plant to support its health for future harvests.
Can I grow rhubarb in containers?
Yes, rhubarb can be successfully grown in containers, making it a versatile option for gardeners with limited space. Select a large pot with good drainage, preferably at least 18 inches deep and wide. This allows enough space for the rhubarb roots to spread out and access nutrients and moisture.
When growing rhubarb in containers, choose a quality potting mix enriched with compost. Regular watering is essential, as container-grown plants can dry out more quickly than those in the ground. Keep an eye on your plant’s health, and fertilize it with a balanced fertilizer during the growing season to ensure a vigorous harvest.
What are some popular recipes using rhubarb?
Rhubarb is a versatile ingredient and can be used in various dishes. One of the most popular recipes is rhubarb crumble, where the tartness of the rhubarb pairs beautifully with a sweet, buttery topping. Simply mix chopped rhubarb with sugar, place it in a baking dish, and sprinkle a crumble mixture made from flour, oats, and butter on top before baking until golden.
Another delicious way to enjoy rhubarb is in jams and preserves. Cooking rhubarb down with sugar and a splash of lemon juice creates a thick, flavorful spread that’s perfect on toast or as a filling for pastries. Additionally, rhubarb can be used in savory dishes, paired with meats or in salads, adding a refreshing zing to your meal.
Is rhubarb safe to eat, and are there any precautions?
Rhubarb is safe to eat when prepared correctly, but caution is necessary due to the presence of oxalic acid in its leaves. While the stalks are edible and delicious, the leaves should never be consumed as they are toxic and can cause serious health issues if ingested. Always make sure to trim the leaves off before preparation.
When harvesting and consuming rhubarb, especially for the first time, moderation is key. Some people may experience digestive discomfort if they eat large quantities of rhubarb due to its high acidity. Cooking rhubarb can help neutralize some of its acidity, making it easier on the stomach while enhancing its flavors.
What are the best ways to store rhubarb?
To store fresh rhubarb, first, wash it thoroughly and remove the leaves, as mentioned earlier. The best method is to wrap the stalks in a slightly damp paper towel and place them in a plastic bag, then store them in the refrigerator. Fresh rhubarb can last for about one to two weeks when stored this way, helping to keep it crisp.
If you have an abundant harvest, consider freezing rhubarb for later use. Chop the stalks into small pieces, blanch them in boiling water for about one minute, and then plunge them into ice water to stop cooking. Once cooled, drain and pack the rhubarb into airtight containers or freezer bags, where it can be stored for up to a year.