April: what's in season?
PUBLISHED: 16:46 15 April 2010 | UPDATED: 17:03 20 February 2013
Rhubarb, once used almost exclusively stewed and sweetened as a pudding, has become popular as a sharp sauce to accompany savoury dishes like pork and mackerel. Originating in China, with a UK stronghold in Yorkshire, rhubarb is grown organically by Riverford near the Hampshire border. Long popular in folk healing, rhubarb is a great cleanser, stimulating the taste buds and digestion.
Try a rhubarb smoothie: 75g cooked rhubarb, 40g chopped stem ginger, 1 tbsp ginger syrup and 150g low fat vanilla ice cream. Mix in a blender and add pour in to a glass over ice.