Rhubarb, with its vibrant stalks tinged in hues of crimson and green, is nature's early springtime gift to the culinary world, a harbinger of warmer days ahead. Its tart flavour, reminiscent of a tangy apple or a citrusy bite, dances on the palate, awakening the senses with each delightful crunch. In recipes, rhubarb serves as both a protagonist and a supporting character, adding depth and complexity to sweet and savoury dishes alike. Picture a bubbling crumble, the golden-brown crust yielding to reveal a ruby-red compote of softened rhubarb, its tartness perfectly balanced by a hint of sugar and a dash of spice. Whether roasted, stewed, baked, or pickled, rhubarb's versatility knows no bounds, promising a culinary adventure with each tantalizing bite. Today I am using it to make this simple Rhubarb, Ginger and Almond Tart.
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