Rhubarb in the Kitchen

There is no doubt as to the efficacy of rhubarb root as a medicine – history through to modern-day research is showing that its use in this field is only set to grow. But most of us are more familiar with rhubarb in the kitchen. Without doubt rhubarb is one of the most versatile foods in the hands of a cook or chef. It can be stewed, roasted, baked or boiled. It is as happy as a comforting, stodgy pudding as it is in a sophisticated jelly. It plays nicely with fatty meats and oily fish, makes a delicious jam or partner to hot spices and exotic fruits in a chutney or relish. Watch it turn from vegetable to wine, add a glow to vodka or a blush to a summer cordial. How many other vegetables do you know that can do that?