Rhubarb’s your uncle

Rhubarb. To me it’s always been more a synonym for nonsense or babble, or a gap-filling nothing vegetable in the garden, than the deliciously tart and easily prepared treat it turns out to be.

We went to the Borough Markets with a chef friend on Saturday and no doubt the rhubarb we bought is a super-organic non-GM wind-powered dolphin-friendly variety.

You can spend hours at the Borough and we really should get some footage down there for a future episode. I’m sure I can overcome my fear of being clocked by a falling 25kg wheel of gourmet cheese.

I also found a couple of lonely chunks of galangal up the back of one fruit and vege stall, so I’m looking forward to jamming it into a wok with some compatible ingredients.

As for the rhubarb, what could be simpler? Bung it into a pot with some water and sugar. Boil for five minutes. It’s amazing how quickly those fibrous pink stalks break down and release all their beautiful colour, not to mention that irresistible tartness.

The last of it goes on our porridge tomorrow morning.

– Waz.

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16 Responses to “Rhubarb’s your uncle”

  • That looked so good. I have a huge Rhubarb plant in my backyard. I always chop it down in the early summer and freeze it. Works great for a quick pie. Now I think I will try your recipe.

  • I love rhubarb but i thought you weren’t supposed to eat it raw. Strawberry rhubarb pie is the best.
    Was that porridge cooked?

  • Roisin,

    Sorta instant porridge. You pour hot milk on top and mix it in.

    I only sampled a small piece of the rhubarb raw and there were not ill effects.


  • I think it’s ok to eat it raw, just not the leaves though (raw or cooked) because of the oxalic acid. Some middle-eastern cultures use it raw in salads I read somewhere…

  • Okay. Okay. I was a bit skeptical of the rhubarb dish when I saw the picture of this recipe on the website. I remember not liking it as a kid because of the colour and the fact my Mum used to eat it, so thought it must have tasted disgusting. But I must say, looking at the finished product on top of yoghurt and fruit, I could only think one thing… Yummy!

    I’ll be sure to try this one if I am ever able to find rhubarb on the back streets of Tokyo.

    Heath, Japan.

  • Rhubarb for brekky would be a real health kick!!!

    Oh and it reminds me of celery( except for the colour)…. that’s supposed to be good for arthritis sufferers, I wonder if rhubarb has the same properties.

    Cheers…and good health!!!

  • Hey, nice one :)

    I used to eat rhubarb a lot when i was a kid.

    might try it again now:)

  • Wikipedia has a nice article on Rhubarb. The oxalic acid in the leaaves can damage the kidneys but you would have to consume about 5kg of the leaves to suffer any ill effects.

  • I love rhubarb in a pie.
    I once read that the deeper the color of the rhubarb the better it is. Yours (and some I tried to cook last year unsuccessfully) looked a little pink rather than deep ruby red which is better.
    Quite an amazing breakfast you cooked up there!

  • I really want to thank you for reminding me about rhubarb. When I was a kid, I used to eat it in pie whenever we went to a restaurant that had it. When I saw your show, I was on a mission and called every place in San Diego I could think of that might have it. I had to pay 6 bucks a pound, but it was worth it for the memories. When it warms up a bit I am definitely going to plant some. We put ours on vanilla ice cream, by the way.

  • i grow rhubarb and have not been able to detect any taste difference between the ruby red and green/red varieties.

    all you ever wanted to know about rhubarb is here:


  • Rhubarb is my favorite. I make it just like you do, but with brown sugar, and then I put it on waffles.

  • Or when you’re taking some out of the ground for your mom to make rhubarb crisp (delicous) you can just take some extra and eat it raw with sugar.

  • Found your video today on InternetArchive.com Rhubarb reminds me of ‘home’ and simpler days, and the way you prepared your ‘porridge’ has given me new inspiration other than just brown sugar butter and rasins in my morning oatmeal.

  • Thanks for your information I have been trying to find out if I could eat my homegrown rhubarb with no luck until I just read one of your comments which spoke about the the red/green variety so I now feel happy to cut and enjoy, thanks

  • I am looking for one or 2 rhubarb plants, if anyone is thinning out theirs..
    i have checked nurseries, either they are out or their plants are rotted.


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