British Seasonal Rhubarb
Rhubarb is the stalk of a perennial herb with the ability to be tart and sweet all year round. Imitating fruit which quickly goes out of season. Although rhubarb loves the warmer weather and can be grown outdoors, the indoor rhubarb season picks up in late December where they’re lifted out the soil and moved to warmer indoor sheds. The outdoor rhubarb season starts in April and goes all the way through summer into September. Our Rhubarb is grown by Specialist organic veg grower, Bedlam Farms in Cambridgeshire but in the heart of Yorkshire you can find the rhubarb triangle where its known to be commercially grown and exported internationally!
The History of Rhubarb
Rhubarb dates to 2700 BC in China when it was used for medicinal properties such as promoting blood circulation and relieving pain in cases of injury or when inflammation inhibits intestinal infections. It can also reduce autoimmune reactions. It was introduced into Britain in the 19th century. In the US the fleshy vegetable was defined a fruit by a custom court ruling in 1947. It had its own boom between the World Wars where fruit import/export was at a low. Rhubarb could be grown all year round in all countries yet replicated a sweet tartness of fruit which usually must be imported into the country from a warmer climate. The war generation quickly got tired of the taste of rhubarb due to eating so much of the tart veg.
6 Health benefits
- It can be used to aid weight loss due to it’s extremely low calorie content and also make you feel fuller due to its fiber content.
- Treat heart disease; the fiber present in the stems is very effective in lowering cholesterol levels.
- Help digestion due to its high amount of dietary fiber
- Improve bone health due to its vitamin K content.
- It can also improve blood circulation due to its trace amounts of copper and iron which are essential in the generation of new red blood cells.
- Diabetic friendly because of being low in carbohydrates.
Today we love to stew the vegetable and make pies and crumbles. It’s also great for making preserves. Try this healthy Vegan Rhubarb crumble recipe from Flo of Kids en Cuisine.
Ingredients for the rhubarb:
- 600 grams of fresh rhubarb
- 100 grams of Agave syrup
- 1 tablespoon of coconut butter (20 grams)
Ingredients for the crumble:
- 100 grams of blended oats
- 100 grams of almond flour
- 100 grams of brown sugar
- 120 grams of coconut butter
- Wash and chop off the ends of the rhubarb.
- Dice it into small pieces (2 cm)
- In a frying pan, melt the coconut butter and add the diced rhubarb. When it is soft, add the agave and stir gently for 3 minutes.
- Leave it on a small baking tray to one side.
- In a mixing bowl, add the blended oats, almond flour and brown sugar. Mix.
- Add the coconut butter and with your hands, rub until you get the crumbly texture.
- Sprinkle the crumble on the top of the cooked rhubarb and cover it (2 cm).
- Put in the oven at 180 degrees for 15 minutes.
Leave to cool and enjoy!