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50 Shades of Rhubarb

2/20/2018

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50 SHADES OF RHUBARB
February, the month which whispers on the breeze that Spring is on it’s way, brings us the first season’s Rhubarb. Rhubarb – don’t you just love the sound of the word? Ok, so it looks kind of weird but get past that and have a go at saying “Rhubarb” as if it was a lover’s name. Gently roll your tongue over the ‘r’, now pout your lips over the ‘oo’ and finally slowly open your mouth to savour the ‘barb’. Suddenly, by saying Rhubarb in this way, it has been transported from ordinary and run of the mill into an exotic vegetable.

Vegetable? Did I just call this ‘fruit’ a vegetable?

























The Rhubarb Vegetable/Fruit Debate – how many of you, like me, thought Rhubarb was a fruit? We use it in puddings and desserts don’t we, therefore it must be a fruit, surely? But no. Rhubarb is a vegetable. It belongs to the Knotweed family along with Sorrel and Dock. According to the description given in Science Alert, a vegetable is anything that is the root, stem or leaf of a plant so Rhubarb is a vegetable! In fact Rhubarb is a very interesting vegetable. Did you know that if planted in perfect growing conditions, it can live up to 20 years! There are also some health benefits to incorporating it into your diet – for instance 100g will provide 24% of the recommended daily amount (RDA) of Vitamin K, 13% RDA of Vitamin C, 8.5% RDA of Manganese and Calcium and 6% RDA of Potassium as well as a host of other RDA’s of other minerals and vitamins.

Forced Early vs Maincrop – do you have a favourite? Is there a difference? Generally the 2 crops are interchangeable in recipes, although the maincrop (usually ready around early May onwards) may require extra sugar as it has a tendency to be slightly more tart.

I find the early Rhubarb crops slightly sweeter with a hint of floral aromas and flavour which are perfect for making into a compote and serving with creamy yoghurt and a drizzle of honey. My favourite compote is one taken from Hugh Fearnley-Whittingstall @rivercottage:

Rhubarb Compote Serves 4:
500g Rhubarb, cut into 5cm pieces
50g caster sugar
½-2 tsp rosewater

Heat the oven to 160C/320F/gas mark 3. Put the Rhubarb in an oven dish with just the water that clings to it after washing, and toss with the sugar. Cover with foil and bake for 30-40 minutes, until tender. Leave to cool completely, then gently stir in the rosewater, starting with just half a teaspoon, adding a little more at a time and tasting between each addition, until you have the depth of flavour that suits you.
If rosewater isn’t for you then you could change this for orange water (or grated rind) or vanilla essence or stem ginger. Hugh Fearnley-Whittingstall shows the compote being served with homemade shortbread (see www.rivercottage.net › Recipes). I like to add some of our Rhubarb and Ginger Jam to the compote too just for an extra bit of zing.  I just love the cool silkiness of thick Greek yoghurt encasing my mouth in it’s soft creaminess before the zing of the rhubarb explodes on my tastebuds!

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Here at Celtalan of Conwy, our maincrop Rhubarb plants have just begun to thrust their pink stems and pale green leaves through the cold earth, giving us tantalising hint of their promise of fat, juicy, deep-red stalks to be made into our Rhubarb and Ginger Jam. However, Rhubarb can be used in both sweet and savoury dishes – checkout the range of recipes on the internet.
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However you choose to use Rhubarb please remember that the leaves should not be consumed as they are toxic! Rhubarb leaves are very high in oxalic acid, which can quickly cause kidney failure. About 25 grams of pure oxalic acid is the average amount needed to kill a human, however, Rhubarb leaves aren’t pure oxalic acid, and it would take around 11 pounds of the leaves to produce that much but it is something to bear in mind.
Rhubarb Tips:
  • Storing: Rhubarb wilts quite quickly – store it in the fridge and eat within a couple of days. If possible, keep the leaves on until you’re ready to eat it, as they’ll help keep it fresh. Raw and cooked Rhubarb freezes well.
  • Preparation: Wash and trim both ends of the stalks, and discard the poisonous leaves. Rhubarb, in particular the maincrop variety, is very tart and requires considerable sweetening..
  • Cooking: As with other relatively acidic foods it is recommended that Rhubarb is not cooked using aluminium pots
Do you feel tempted to indulge yourself in a delicious dish using this versatile vegetable? I know I do!
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The Determined Forager!

11/17/2015

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Sounds like a book in the making....!

Great day foraging around our beautiful countryside - wild plums, apples, elderberries & puffball mushrooms!

Ignore the scrapes and ripped clothing, it's all worth it in the end
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Business Meetings

8/3/2015

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You can't complain when your commute to business meetings looks something like this!!
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Gwydir Castle, Llanwrst

6/2/2015

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Very lucky to live so close to some fantastic places to visit....today it was Gwydir Castle in the historic market town of Llanrwst, home to beautiful gardens and a very inquisitive peacock!
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Gwrych Castle, Abergele

5/30/2015

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A bit of time off sees us heading out to Gwrych Castle to see most recent renovations and to have fun on their open day

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Vegan/Dairy Free Cakes

2/1/2015

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A batch of our delicious vegan/dairy-free cakes almost ready for delivery to Providero: Fine Teas & Coffees tomorrow. This week there'll be Cherry & Almond, Bara Brith, Orange & Sultana & Pasnip/Cinnamon.
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Exciting New Venture

8/17/2014

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**FANFARE!!**

Tonight we can finally reveal our 'big secret' - we are very pleased & excited to be able to tell the world that from Saturday 23rd August our delicious homemade cakes will be available in the new Farm Shop at The Tweedmill Shopping Outlet, St. Asaph. We have also developed a range of puddings and desserts which will also be on sale there. The Farm Shop will be stocking products only from Wales so why not take a trip out to this fantastic venue and see what's happening there. Busy week ahead for us
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Felin Isaf Water Mill

5/12/2014

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The 17th century Felin Isaf Water Mill in Glan Conwy had an open weekend so we popped along to visit. The Mill hasn'tbeen working for many years but the new owners have managed to get the water wheel turning again which was great to see. We'd really recommend a visit whenever they are next open!
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Vintage & Artisan Fair

5/8/2014

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DUE TO THE WEATHER FORECAST FOR SAT 10TH MAY BEING HEAVY RAIN AND WINDS, WE HAVE HAD TO POSTPONE THE Vintage & Artisans FAIR, AT THE GREEN PEA CAFE CH8 7QB TOMORROW AND RESCHEDULED FOR SAT 17TH MAY. We apologise for any inconvenience caused and would be grateful if you could share this with any family or friends, who were hoping to pop along. WE LOOK FORWARD TO SUNSHINE NEXT WEEKEND SAT 17TH MAY AND HOPE TO SEE YOU THERE.
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Busy Busy Busy....

5/7/2014

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Extremely busy week for us this week. Birthday cakes to make, bake & decorate, More stock made for Space Craft Conwy - the shop is going from strength to strength, our gluten free & dairy free cakes made & delivered to the fantastic Providero Fine Teas & Coffee and now more baking & making for the wonderful Vintage & Artisan Fair at Green Pea Cafe on Saturday. This is an amazing event with lots of talented craftpeople showcasing their products set alongside the ruins of Basingwerk Abbey in a hidden valley. A great family day out so come along & enjoy yourselves!
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    Producer of homemade hedgerow preserves, based in the beautiful Conwy County. Come and visit us at local shows or orders taken - see our contact page.

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