Rhubarb

Rheum rhabarbarum

Rhubarb is incredibly striking with their attractive red and edible stalks. Rhubarb grows best in temperate climates with cool summers and winters that result in the ground freezing. The Adelaide Hills in South Australia provides the perfect growing conditions for rhubarb, producing brilliantly coloured crimson red, sweet rhubarb stalks without the concern of severe frosts and cold affecting the crop and causing disease or high levels of oxalic acid.

For the freshest and safest produce select Fresh Please pre-packaged rhubarb. Our pre-packaged rhubarb has been packed and sealed in Australia. This means no hands or contaminants have touched their delicate stalks since leaving the country. These pre-packaged rhubarb stalks may be put straight into your fridge at home for maximum freshness, quality and taste.

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Rhubarb grows like celery with vibrantly coloured, rich red stalks and large somewhat triangular leaves. The leaves of the rhubarb are actually poisonous, so it is important you only eat the stalk.

In culinary use, the fresh raw leaf stalks (or petioles) are crisp, similar to celery, with a strong, tart taste.  Due to its tartness, rhubarb should only be consumed once cooked, whereby it will soften and take on a wonderful sweetness.


Culinary Uses

The stalk of the rhubarb can be eaten once cooked, with sugar used to balance the sharp, tart flavour of the plant. Rhubarb is most commonly stewed with apples, pears and/or strawberries as the filing for tarts, crumbles and desserts. These sweet fruits provide the perfect companion, beautifully complementing the tartness of the rhubarb.


Selecting the best produce

When buying fresh rhubarb look for moderately thin, crisp, dark pink to red stalks. Rhubarb stalks that are greener and thicker will tend to be stringier, coarser and sour in taste. The leaves of rhubarb should be free from blemishes and not appear wilted.


Storing

0 degrees celcius at 90-100% relative humidity.


Harvesting & Packaging

Rhubarb should not be harvested in the first year after planting. In the second year rhubarb stalks may be harvested once mature. This is indicated by the maturity of the leaf, with stalks carefully cut by hand.


Availability

The main supply period for rhubarb falls between January and August.


Recipes

Chocolate Orange Fondant With Roasted Rhubarb
Chocolate Orange Fondant With Roasted Rhubarb

This recipe is indulgent yet balanced and fresh. The chocolate is sweet and rich, the rhubarb is soft and slightly sour, the orange is sweet and juicy and the yoghurt, lime and pistachios are acidic, sweet and crunchy respectively. Combined this is a complex and balanced dessert.

Nutrition

Rhubarb imparts a distinct flavour to a sweet dish as well as providing outstanding nutritional benefits. Rhubarb is a good source of vitamin K and vitamin C with some fibre, calcium, organic compounds and precious nutrients.

Rhubarb is one of the lowest caloric vegetables making it a good choice for those looking to loose weight. Rhubarbs high fibre content and organic compounds also help speed up our metabolism, further increasing the amount of fat our bodies can potentially burn. 

VITAMIN K

Vitamin K is one of the most important vitamins found in rhubarb. Vitamin K plays a significant role in brain function and our neuronal health by preventing the oxidation of our brain cells and stimulating cognitive activity. Most importantly vitamin K can delay and prevent the onset of Alzheimer’s disease and potentially other degenerative diseases of the brain.

Vitamin K also stimulates bone growth and repair providing good bone protection. This is particularly important as we age.

VITAMIN C

Vitamin C is a powerful antioxidant that helps neutralise cancer causing free-radicals by working as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in ageing and various diseases. Antioxidants have also been found to boost the immune system and may protect against heart disease, infections, cataracts and degeneration of the macular area of eyes.

DIETARY FIBRE

Dietary fibre reduces the transit time of food in your gut, improving gut microflora and helping to lower blood fat levels. Rhubarb being significantly high in dietary fibre ensures your gastrointestinal system works efficiently providing you with more energy and helping you keep excess weight down by improving digestive health.

POTASSIUM

High potassium and low sodium levels may help in the prevention of high blood pressure. Potassium assists our bodies in maintaining blood pressure and fluid transfer within cells. As potassium causes the blood vessels and arteries to relax, it thereby reduces the strain on the cardiovascular system decreasing the chance of developing heart conditions like coronary heart disease, heart attacks, and strokes.

COPPER AND IRON

Trace levels of both copper and iron that are present in rhubarb are at levels that will stimulate the production of red blood cells. Red blood cell production is important as it increases oxygenation of the body improving how our body functions and even boosting our rate of metabolism.


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