What is a vegetable but used as a fruit?


Rhubarb is among the first vegetables to show in the spring. The season begins in April and lasts through July. Rhubarb is a fairly sour vegetable, especially when uncooked, cooking can mellow it out. Its natural acidity can be used to balance out sweet desserts.

Try this tasty rhubarb crumble.

Rhubarb crumble.jpeg?ixlib=rails 2.1
  • 225g plain flour
  • 175g chilled butter, cut into cubes
  • 275g caster sugar
  • 900g rhubarb, trimmed and wiped clean
  1. Preheat the oven to 375°F.

  2. For the topping, put the flour and butter into a food processor and pulse together until the mixture looks like coarse breadcrumbs. Alternatively, put the flour and cubed butter in a bowl and rub them together with your fingertips. You want the mixture to be clumpy rather than fine and dusty. Stir in 100g of the sugar.

  3. Cut the rhubarb into 1 inch pieces, put them in a bowl and add the rest of the sugar. Mix well and set aside for 15–20 minutes, stirring now and then, until slightly moistened.

  4. Spread the fruit over the base of a shallow ovenproof dish and sprinkle over the topping. Bake for 45–50 minutes until the rhubarb is tender and the top is golden brown.