Rhubarb and strawberries come into season roughly around the same time, with rhubarb making its appearance first and strawberries following soon after. They can be eaten separately of course, but they also work wonderfully stewed together with some brown sugar as a topping for desserts. Have a look at my recently posted recipe ‘Rhubarb and Strawberry Compote (with a hint of rosewater)’.
Rhubarb is a vegetable which is in season from around April to July. Only the stalks of the rhubarb are edible, with the leaves being toxic due to high levels of oxalic acid (so make sure you always discard your rhubarb leaves). Rhubarb is quite tart and some people dip it into sugar before eating it raw. I prefer stewing it with a little brown sugar and some fruit to make a topping for yogurt and desserts. Rhubarb freezes well, so you can chop it up and freeze it for upto 6 months to use later in the year.
Strawberries follow quickly on the heels of rhubarb, and are in season from roughly May to July. Strawberries are part of the ‘Dirty Dozen List’ of fruits and vegetables which should always be bought organic as they retain a lot of pesticides on their skin even after washing. Colour is more important than size , so look for bright red strawberries strawberries and avoid ones which have a lot of white at the top as this indicates that they have been picked too early and may not be as tasty.
* The produce above is in season in May in the northern hemisphere. In the southern hemisphere, May seasonal produce includes apples, kumquats and broccoli.