Rhubarb is extremely sour and almost inedible when raw, but nice and sweet when cooked or baked. Its stalks look quite unobtrusive so it’s easy to overlook them on a supermarket shelf. The way it looks, however, is deceiving and the taste is worth having a second look at it. Summertime is the season when we all can indulge in deliciously sour rhubarb. Rhubarb cake or compote are quite good choices, but my favourite is a rhubarb and strawberry crumble pie. Try it out!
Words by Alessandra Lang, PhD student at the Department of Geoscience and Petroleum, NTNU