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Nutrition: Rhubarb is very low in calories (about 21 calories per 100g) – a fact that has made it a favourite with slimmers. It also contains lots of vitamin C and fibre. Ecology: Rhubarb can be farmed sustainably, and a compound found in rhubarb leaves can even be used to break down environmentally damaging CFCs (chemicals which damage the ozone layer). History: First grown on the banks of the Volga in Siberia, rhubarb's use as a medicinal plant was recorded in 2,700 BC. Marco Polo brought the plant to Europe, and it arrived in Britain in the 16th century, when it was used to treat stomach, colon and liver complaints. Seasonality: January-April (forced), May-September (outdoor). Cookability: Although traditionally used as a pudding (try simmering in orange juice, as an alternative to sugar, and serving with yogurt), rhubarb is versatile. It makes great preserves and chutney, is a fine alternative to apple sauce for pork, and goes perfectly with oily fish. Varieties: There are about 50 species of rhubarb, mostly native to China, Russia and India, where it grows wild. Forced rhubarb is out-of-season rhubarb which is grown indoors, in the dark. The famous 'rhubarb triangle' in West Yorkshire supplies much of the UK's forced rhubarb.
Some delicious. rhubarb recipes:
This stunning dessert is beautiful to look at and divine to eat.
A fool made without cream? Well, yes. This one's made with very low fat yogurt and the syrup from the stem ginger - it will still feel naughty, but we assure you it's not!
The tangy rhubarb is a great match for the creamy mascarpone rippled with sweet lemon curd.
A delightfully creamy, melt-in-the-mouth Italian dessert that will put a smile on your amour's face.
This classic British dish of creamy rice pudding is even better for the addition of poached rhubarb.
This deliciously healthy recipe for passion fruit pudding goes such a long way that the little bit of cream in the sponge hardly matters.
This pickle goes well with Wensleydale cheese and cold meats.
Dollaps of quick rhubarb chutney and lashings of ginger beer make an impromptu lunch accompaniment.
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