Rhubarb has long been seen as having medicinal properties and was originally used as a medicine in ancient China. It was brought to Europe by Marco Polo and has been eaten as a food since the 18th Century. In Britain, outdoor rhubarb comes into season naturally from late April to September – so let’s make the most of it!
Rhubarb is easy to cook and can be incorporated into cakes, desserts, stewed or eaten alone as well as offering many health benefits, for example;
• 1 cup supplies 105mg of calcium, around 10% of the 1,000mg of calcium average adults need in their daily diet.
• 1 cup contains 207 mcg of lutein. Lutein is a healthy way to take care of your skin and eyes.
• 1 cup supplies 35.7mcg of vitamin K; which is important in forming blood clots.
• The compounds that give rhubarb a vibrant red color are powerful antioxidants that can promote good health (heart, eye and immune system) and can help prevent disease. Cooked rhubarb supplies a good dose of lycopene, a powerful antioxidant, whilst raw rhubarb supplies none.
With the beginning of rhubarb season and consumers craving comforting traditional desserts with twists we have come up with a few recipe ideas for you;
• Rhubarb crumble with ginger ice cream – use Strawberry & Rhubarb ku-li to boost the flavour of the crumble
• Rhubarb and Custard Tart – use Macphie Swiscrem Superb to create the
• Rhubarb Ripple and Gingerbread Cheesecake – swirl Strawberry & Rhubarb ku-li® through the cheesecake
• Rhubarb Meringue Pie – a twist on Lemon meringue pie