Champagne rhubarb is rhubarb that is less tart, less fibrous, lighter in colour (a very pale pink), and more delicate overall than regular rhubarb — hence the name “champagne.” These qualities comes from special growing techniques. An entire region in Yorkshire, England, specializes in production of Champagne rhubarb.
The tartness of the rhubarb acts as a foil to the richness of the custard.
These fools are very easy to make, with a great refreshing taste. They are also a healthy dessert, with the fruit, the ginger and the yoghurt.
Oxalic Acid is an acid naturally present in many plants that we eat. Oxalic Acid is present in very small amounts in chives, oca, parsley, rhubarb, sorrel, spinach and taro, and in even smaller amounts in a zillion other types of produce from asparagus to sweet corn. It can make something taste tart, as it…
The rhubarb cuts nicely through the custard richness of this pudding.
Particularly good with cheese and smoked fish.
A very easy and interesting accompaniment for meats such as pork or lamb, or for patés.
Most rhubarb recipes will have you stew them in sugar. If you want to make a less sweet version, try this version.
Serve as a dessert in a fruit nappy, or as a side condiment to some pork, or on ice cream or yoghurt.
The Wakefield Festival of Rhubarb is an annual eight-day festival in Yorkshire, England held in the middle of February to mark the arrival of the champagne rhubarb crop.