Not just delicious in yoghurt and crumble, rhubarb stalks are a good source of potassium, vitamin C and fibre – which means they’re perfect for helping 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. Just remember 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 pink to your desserts, these delicious recipes are just what you need to welcome in spring.
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