Rhubarb

Typically available in May and June.

Rhubarb is a naturally tart vegetable, varying in colour from light green to ruby red. 

Prepare rhubarb for cooking by snapping off the ends and washing the remaining stalk. Only eat the stalks, never the leaves (they contain oxalic acid which is poisonous to humans). Cook into pies, crumbles, crisps, compotes or sweet and sour chutneys. *rhubarb recipes*

*to keep rhubarb fresh at home*

• refrigerate wrapped in plastic
• do not wash until ready to use 

          or

• cut into 1 inch pieces and freeze for later use