To make up for it, here are four colours I extracted from the above picture, exported neatly into a hex code square thing, I’ll call it The Rhubarb Hexquad!
Some varieties are medicinal, some are from Chile.
It’s jewel-like, fragrant and you have to cook it to smithereens before you eat it.
A natural charmer, if you think about it.
Here are three things rhubarb you should peek at :
- Episode 13 – Rhubarb – Spilled Milk Podcast is the goofiest, most scrumptilicious food podcast there is.
- Molly’s recipe for Rhubarb Sherbet – which for people in Malaysia means mixing rhubarb jam with orange juice, freezing and blending
- This juicily festive interview with Nigella – which mentions that Marks and Sparks provides rhubarb all year round in the UK. Jolly good, Brit readers!