Fruit & Vegetable of the Season -Rhubarb

Rhubarb is considered to be a fruit, but is actually a vegetable. It's sharp in taste, but if cooked right it's truly delicious.

English season – 

Forced British rhubarb starts appearing in January. By April time the field-grown variety starts, even though it's less tender.

Origin – 

 It was used as a medicine in China and was brought to Europe by Marco Polo. It has been used in food since the eighteenth century

Nutritional value – 

Rhubarb is a good source of fibre and is meant to reduce cholesterol levels. It also has some vitamin C and calcium in it.

Kate's Kitchen cooking tips –

Rhubarb makes a very comforting winter crumble, but also tastes great with lamb or pork. Rhubarb works very well roasted in the oven with orange syrup and ginger as a dessert served with the classic combination of custard.