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Rhubarb, rhubarb, rhubarb

Rhubarb is in season and a lot of you love it, and a lot of you hate it.  Whether in a main dish of lamb or duck or in a crumble for pudding, it is a good source of fibre and contains calcium and vitamin C.  It was originally used as a medicine in ancient China, and was only brought over to Europe in the 18th century.  As well as requiring a lot of sweetening before eating, don’t forget to discard its poisonous leaves!

This rhubarb fact file from BBC Good Food is really helpful, and explains the differences between the types of rhubarb that you can find on the shelves, plus some hints & tips on things you may not have thought to make with it.

As for us? Our current favourite is to make the rhubarb into a compote to add to our porridge in the morning. When Friday night rolls around though, we’ve made a gorgeous rhubarb syrup to add a dash to the bottom of the glass before adding our fizz, making a lovely version of a traditional bellini. Give it a go!