Q&A with Glenys Woollard - Food

IS IT OKAY TO FREEZE RHUBARB WITHOUT COOKING IT FIRST?

Yes. Choose young tender stalks with few fibres, remove any leaves and trim the base. Wipe well or wash and dry, cut into suitable short lengths, then either freeze as is or mix with one part sugar to four parts rhubarb - try both ways to see which one you prefer. You can also freeze raw rhubarb covered with a sugar syrup, although it may save future work to lightly cook the rhubarb in the syrup first.

IS IT TOO LATE TO DIG UP AND USE HORSERADISH THAT IS STARTING TO SPROUT?

No. Flavour is strongest in winter, but you can dig it up anytime. Unpeeled roots will keep in the fridge for weeks. Scrub thoroughly before use, peeling off the outer skin as best as you can with a potato peeler. Then either grate your horseradish or grind it in a processor. Remember that preparing the stuff can make you cry. So, if you can, work under an extractor fan.

If you have a food question email Glenys at glenyswoollard@clear.net.nz