While rhubarb can be considered an acquired taste, it certainly has its fans. From rhubarb baked with custard, encased within a buttery pie crust, spooned over a bowl of vanilla ice cream or simply stewed with sugar, this sweet yet sour vegetable brings a zest to every dish it is added to.
And you read correctly — rhubarb is actually a vegetable, not a fruit. The veggie family can claim this herbaceous plant, except for the US, which had a court ruling in New York in 1947 to make it officially deemed a fruit in that country. There’s a fact to file away for trivia night!
How to grow it
At Tahbilk Estate in Nagambie, northern Victoria, Di McDonald has been growing rhubarb for more than 25 years in her four-acre plot. “It needs nice rich soil with plenty of nitrogen and a little bit of clay,” explains McDonald. “Rhubarb is like us — it needs plenty to drink, plenty to eat and to have a comfortable bed.”
Regular watering is crucial for its stem formation, however growers need to be careful not to overwater around the crown. “That will cause mould, which is why a lot of people lose their rhubarb — it just rots,” says McDonald. The soil should be rich and well drained to be able to soak up the nutrients for the plant.
As rhubarb is often passed from one farm to another, a garden to a garden, a friend to a friend, it can be hard to know exactly which variety you have. McDonald has coined hers “Di’s Rhubarb” but it is technically Russell Lee Red. On the other side of Victoria, over at Bridge Farm Organics, Jo Courtney cannot recall the name of the variety she grows, which was originally bought from The Diggers Club.
ãã®èšäºã¯ Eat Well ã® Issue #36 çã«æ²èŒãããŠããŸãã
7 æ¥éã® Magzter GOLD ç¡æãã©ã€ã¢ã«ãéå§ããŠãäœåãã®å³éžããããã¬ãã¢ã ã¹ããŒãªãŒã9,000 以äžã®éèªãæ°èã«ã¢ã¯ã»ã¹ããŠãã ããã
ãã§ã«è³Œèªè ã§ã ?  ãµã€ã³ã€ã³
ãã®èšäºã¯ Eat Well ã® Issue #36 çã«æ²èŒãããŠããŸãã
7 æ¥éã® Magzter GOLD ç¡æãã©ã€ã¢ã«ãéå§ããŠãäœåãã®å³éžããããã¬ãã¢ã ã¹ããŒãªãŒã9,000 以äžã®éèªãæ°èã«ã¢ã¯ã»ã¹ããŠãã ããã
ãã§ã«è³Œèªè ã§ã? ãµã€ã³ã€ã³
ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.