The redcurrant (Ribes rubrum) is a member of the gooseberry family, a deciduous shrub growing between 1 – 2 meters tall, with lobed leaves spirally placed on the stem. The yellowy green flowers hanging on racemes later develop into the jewel like bright red berries we all instantly picture in our minds when we hear their name. When ripe in Midsummer the tart flavour is superbly balanced with sweetness creating the delicious ingredient from which we make our jelly.
A traditional favourite with roast lamb or venison the tartness cutting through and enhancing the richness of the meat to perfection. Why not try serving with cold meats or cheeses or even spreading on goats cheese balanced on crusty ciabatta and grilling to melt for a quick ‘bistro’ treat?