It’s Rhubarb Season!

One of the first vegetables to ripen in spring, rhubarb’s crimson stems are a firm favourite with the team here at Over and we are thrilled to have it back on our shelves once again.

Many of us are making an increased effort to reduce our environmental impact, but it isn’t always easy. Eating locally grown, in-season produce is a great (and very tasty) place to start.

Now… rhubarb is a funny old thing, most of us have fond memories of its presence on the dinner tables of our grandparents, but many of us haven’t got to grips with using it ourselves.

If you’re a total rhubarb beginner, we’ve put together a couple of tips to help you out:

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Rhubarb: a beginner’s guide

In season: late March to late June

Store it: Rhubarb wilts quickly so it is best to store it in the fridge, leaves on if space will allow. Use within a couple of days.

Buying: Go for firm stalks with perky leaves and good colour.

Cook it: Trim the bottoms and remove the leaves. Rhubarb leaves contain oxalic acid, which is poisonous if eaten so these need to be discarded. Wash the stems and if there seems to be stringy ribs, strip these off with a sharp knife. Chop into chunks and stew or poach for 8-10mins or roast for 20mins.

With the addition of lots of sugar, rhubarb is great in crumbles or pies, but it can also be fantastic in savoury dishes. Its tartness is beautiful with fatty meats like pork or duck.

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If you are an old hand and fancy trying something new, we’ve compiled our three favourite new ways to use this iconic ingredient…you’d be rhubarb not to…


Rhubarb Crumble Ice Cream

You will need:

  • 500g rhubarb, in 5cm lengths
  • 75g caster sugar
  • 300ml double cream
  • 225g condensed milk
  • 1 vanilla pod, seeds scraped

For the crumble:

  • 50g light brown soft sugar
  • 75g unsalted butter, cubed and chilled
  • 100g plain flour

To make:

  1. Make the crumble: rub the butter and flour together until it looks like breadcrumbs. Mix in the sugar, squeeze your mixture into clumps and sprinkle over a baking tray.  
  2. Wash the rhubarb, tip into a roasting tin wet, mix in sugar and cover with foil. Pop both in the oven and bake until the crumble is golden and the rhubarb soft.
  3. Blitz in the blender until puréed. Set aside to cool. 
  4. Whisk the cream, condensed milk, and vanilla seeds together until the mixture holds soft peaks.
  5. Set around 3tbsp of the rhubarb mixture aside and mix the remainder into the cream mixture, along with 1/3 of your crumble pieces.
  6. Drizzle over the remaining rhubarb purée and marble with a skewer or knife. Scatter the mix with crumble pieces, cover with cling film and freeze until solid. 


Rhubarb Gin

You’ll need:

  • A large Kilner jar
  • 1kg rhubarb
  • 400g caster sugar (white- golden will muddy the colour)
  • 800ml gin

To make:

  1. Wash and trim the rhubarb. Roughly chop into large chunks and place into your jar with the sugar.
  2. Close the lid and give everything a jolly good shake! Leave overnight for the sugar to draw the rhubarb juice.
  3. Add the gin and leave for around a month before enjoying a fresh and summery G&T.


Rhubarb and Onion Chutney

You will need:

  • 500g rhubarb, roughly chopped
  • 1 onion, chopped
  • 200g caster sugar
  • 200ml cider vinegar
  • 20g fresh ginger, grated
  • 1 cinnamon stick
  • 2 tsp cloves
  • 2 sterilised jars (250ml each is perfect)
  • Sugar thermometer

To make:

  1. Put all of the ingredients in a large heavy-based pan.
  2. Bring to the boil, then cook over a medium heat for 1½ hours until the rhubarb has broken down and the mixture is jammy.
  3. Leave to cool in the pan for 10 minutes, then divide between the sterilised jars while still hot.
  4. Seal, label and enjoy!


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