Rhubarb is a sort of mythical thing to me.
It is a vegetable they say, let’s say, which has large green leaves on red stems. It would resemble beetroot if it’s stems weren’t much larger and it’s leaves so different to beetroot.
I should say now that the leaves are not edible..or the roots of the plant..
Also I should say that although in Greek rhubarb is called Raventi it’s not well known in Greece.
Maybe it was more well known in the old days especially in northern Greece.
I got to know it years ago in Brussels with strawberries in a crumble and I was blown away… I didn’t find any in season there at the time or in Paris where I went a month later.
I found it in a super market in Mykonos called Flora (for those who have been there and know it) in April but I didn’t buy it.
After, I found it in England and Cyprus but never in Greece.
Finally in Australia a few months ago I found some and brought 2 Kilos of it all the way back to Greece.
I didn’t expect it to survive the journey in my suitcase but it did and I made two new recipes.
This marmalade and a dessert with Pannacotta.
This particular marmalade combines bitter, sour and sweet wonderfully…
If you find rhubarb you must try this..
Most recipes online simply squeeze the grapefruit but I decided to fillet the fruit instead.
I’m not sure it was worth the trouble..