I’ll be the first to admit that rhubarb has never been high on my shopping list. But after tasting St Dalfour’s delicious Strawberry & Rhubarb preserve, I am now a convert, so much so that I even began growing my own rhubarb! And it seems I am not alone as rhubarb is making something of a welcome return to our tables.
Many of us have become more proficient gardeners in lockdown and turned our hand to growing fruit and veg. I can vouch for rhubarb being one of the hardiest and easiest fruits to grow. For a start, it isn’t fussy about whether the soil is acidic or alkaline and few diseases bother it. Moreover, it thrives in cold temperatures, so the cooler weather we have experienced throughout April hasn’t bothered the rhubarb plants one bit!
My prolific crop has led me to trying lots of new recipes and I have made another discovery in doing so; replacing some of the sugar used to sweeten the rhubarb with a couple of tablespoons of St. Dalfour Strawberry & Rhubarb preserve works a treat. And here are a few more interesting things you may not know about rhubarb:
Rhubarb fun facts
- Rhubarb is high in fibre, contains potassium and is a good source of vitamin C and K
- The heart shaped leaves are pretty but they are also poisonous as they contain high levels of oxalate
- Rhubarb is botanically a vegetable not a fruit
- Fresh rhubarb will keep for up to two weeks in the fridge and freezes really well.
- For centuries, rhubarb has been thought to have a medicinal benefit, with the roots being used to treat digestive complaints and skin conditions
- It can grow really big – the leaves on a UK-grown plant reached a whopping 11m diameter.
- Rhubarb will grow back every year, for over a decade if you treat it well.