Spotlight On: Rhubarb
As the weather cools down, warm puddings are back on the menu and the classic apple and rhubarb pudding is the perfect winter treat. Often mistaken as fruit, rhubarb is actually a vegetable with long crimson or light green stalks topped by large green leaves. Its extremely tart stalks are the only edible part of the plant; as the leaves contain poisonous oxalic acid and should always be removed and discarded.
Spotlight On: Rhubarb is high in vitamin C, iron, manganese and vitamin K (which is essential for strong bones). Delicious baked in cakes, puddings, galettes and tarts; or preserved as chutney or jam.