{"id":1531,"date":"2013-02-18T13:55:10","date_gmt":"2013-02-18T13:55:10","guid":{"rendered":"https:\/\/thetestpage.co.uk\/?p=1531"},"modified":"2021-02-04T18:53:37","modified_gmt":"2021-02-04T18:53:37","slug":"rhubarb-rhubarb","status":"publish","type":"post","link":"https:\/\/thetestpage.co.uk\/index.php\/2013\/02\/18\/rhubarb-rhubarb\/","title":{"rendered":"Rhubarb Rhubarb"},"content":{"rendered":"
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I always think the arrival of British forced rhubarb signifies that Spring is not far off. It\u2019s cheering colour is such a contrast to other seasonal fare and looks so pretty that I can\u2019t resist it. We have consequently been eating a lot of it in the Harris household over the last week or two.<\/p>\n

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Rhubarb has been known in the UK for 500 years or more. Its root originally came from Siberia, and it was imported for medicinal purposes (it has astringent, laxative, purgative and anti-parasitic\u00a0properties, as well as aiding bile flow). Mrs Beeton mentions it as relatively little-known plant, and the first recipes using it date from the late 18th century.<\/p>\n

Here in the UK, the best forced rhubarb is grown in Yorkshire. Forced rhubarb, or early-season rhubarb, is grown under cover, at a constant (high) temperature. Natural light spoils the appearance of its leaves, so it is harvested by hand by candlelight.<\/p>\n

Early-season rhubarb is acidic in its raw state, and requires cooking and the addition of sugar to make it palatable. Its leaves are toxic due to the high oxalic acid content, so discard before preparing your rhubarb. \u00a0It is\u00a0rich in potassium, as well as calcium and vitamin C.<\/p>\n

Rhubarb is generally used as a fruit, although it is by definition a vegetable related to sorrel and buckwheat family. It is often used for puddings and sweet foods, and makes a popular crumble filling. It also makes a fantastic syrup to use for martinis.<\/p>\n

Rhubarb Martini<\/h1>\n

To make the syrup, we used Hugh Fearnley-Whittingstall\u2019s recipe in\u00a0The River Cottage Year<\/a>, doubling up on the quantities, as it can last for\u00a0several weeks in a sealed jar in the fridge.<\/p>\n