Rhubarb is delicious and at its peak during Autumn and Winter. Technically it is a vegetable but we serve it like a fruit. Here's how to prepare and use this rosy-red delight. Trim off the leaf ends and the lower ends of the stalks then wash the stalks and cut them into 2cm pieces. If the stems are too fibrous you may need pull off the strings as you do with celery. Rhubarb is sometimes eaten raw, coated with a little sugar or salt; however, it is more commonly cooked and made into compote, marmalade or marinades. It is also baked in pies, cakes and muffins and incorporated into sorbets, ice cream and punches. Rhubarb blends deliciously with other fruits and especially with strawberries and apples.
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