All Things Rhubarb

We love rhubarb! It’s such a fantastic crop that can be grown in abundance from February to September here in the UK.

Rhubarb is quintessentially British; even though it is not native, it is widely associated with English country gardens, freshly baked pies & inventive cordials. And paired with cream, it’s the perfect flavour combination for confectionary. If you remember rhubarb & cream sweets, then your tastebuds should already be watering!

So, what is rhubarb anyway?

Rhubarb is rather unique in that it is a vegetable but deemed a fruit. However, you classify it, it is an edible plant that has been used for culinary purposes since the 1800s when sugar was consumed in the UK en-masse. In addition, historians suggest that the plant was used for medicinal purposes in China as far back as the 11th century.

Rhubarb eaten by itself is very tart, making it versatile, but it can be a little too sour without sugar. Therefore, it is perfect for pies and other desserts. Like a lot of fruits, rhubarb contains many antioxidants. It is packed with vitamin K, calcium, vitamin C and fibre. Most of us cook with it, and it’s rarely eaten raw. One note of warning, the leaves are not edible and contain oxalic acid, which can be poisonous, so only use the meaty stalks.

Teamed with other fruits such as strawberries, coconut and ginger, rhubarb is a delicious, refreshing, and soothing edible plant, and we love it!

Our Rhubarb Cream Loose-Leaf Tea is a heavenly fruity, and fresh rhubarb blend tea rounded off with the delicate sweetness of real bourbon vanilla.

The creamy and sweet rhubarb tea infusion contains rhubarb and apple pieces, hibiscus, rosehip peel, pineapple, mango and papaya, with fragrant marigold blossoms.

Here are three inventive ‘Rhubarb Cream’ Tea Recipes for you to try.

We’ve created a delicious iced tea, ice lollies, and rhubarb tea crumble for you to try at home.

Rhubarb Iced Tea

Serves 4

Ingredients

• 400g chopped rhubarb

• 9 tbsp caster sugar

• ½ teaspoon bicarbonate of soda

• 1 lemon, zested and juiced

• 4 teaspoons of Ronnefeldt Rhubarb Cream loose-leaf tea

Method

• Place the rhubarb, lemon juice and zest in a saucepan

• Add 3 pints of water and bring to a boil, then simmer for 45 minutes

• When the rhubarb has poached, turn off the heat, add the tea bags and sugar and stir

• Leave to infuse for 8-10mins, then strain everything through a sieve into a jug

• Add the bicarbonate of soda and stir well

• Taste to check for sweetness, then chill and enjoy with ice

Rhubarb Cream Ice Lollies

Another great way to get inventive with this versatile fruit tea is to create iced lollies. Little kids and big kids love these.

Ingredients

Three heaped teaspoons Rhubarb Cream loose-leaf tea
200ml fresh boiled water
Honey or sugar to taste
(Optional) Fruit such as apple or strawberries cut into little pieces

Method

Brew the Rhubarb Cream tea in the boiled water for 10-12 mins, add honey or sugar if you prefer it sweeter
After your tea is brewed, add 2 cups of ice to cool it down completely
Assemble your favourite iced lolly moulds
Pour the cooled tea in, add a few pieces of fruit and freeze

Rhubarb Tea Crumble

Serves 6

Rhubarb Tea Crumble