STALK TALK
With ribbed stalks that range from red and pink to green, rhubarb is at its peak during July. The tart, earthy flavour of the stalks changes to a refreshing sharpness when cooked. But never eat rhubarb leaves, as they’re poisonous.
BUYING
Look for long, firm, slender stalks without any soft or discoloured patches.
STORING
Remove and discard leaves, then wrap stalks in cling film. Store in fridge for up to 3 days. Don’t wash rhubarb until you’re ready to use it. Store cooked rhubarb, covered, in fridge for up to a week. Washed, chopped and blanched rhubarb freezes well for up to 6 months.
USING
Chop as desired and use in pie fillings, sauces and chutneys. Don’t overcook, if poaching, as rhubarb doesn’t require a long cooking time and will turn to mush if overcooked.
Rhubarb & strawberry sponge puddings
PREP + COOK TIME 1 HOUR MAKES 6
5½ cups (600g) coarsely chopped rhubarb
2 tablespoons caster sugar
¼ cup (60ml) orange juice
500g strawberries,
