Delicious in everything from crumbles and puddings to salads and scones, rhubarb is now in season until June, giving sweet and savoury dishes alike the distinctive, tart taste.
Not just a delicious accompaniment to yoghurts and pie fillings, rhubarb stalks are a good source of potassium, vitamin C and fibre – the latter of which means they’re perfect for encouraging lower cholesterol levels. They’re also a rich source of antioxidants – one study even suggests that its higher in polyphenol than kale, which is a key ingredient in treating digestion issues and diabetes. To get the best out of your rhubarb, choose stalks that are firm, crisp and blemish-free, that release sap when snapped.
Whether you want to spruce up a salad, get creative with baking or add a hint of drama to your desserts, these deliciously inventive recipes are just what you need to welcome in spring.
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