Natural Rhubarb is in season!

Did you know rhubarb is technically a vegetable and not a fruit?

• Rhubarb is a good source of fibre, calcium, and vitamin K. Meaning it’s good for digestive and bone health. 
• The leaves of rhubarb are poisonous and should not be eaten. They contain a high concentration of oxalic acid, which can cause kidney stones and other health problems.
• Rhubarb can be used as a natural pesticide. The leaves can be used to make a spray that repels certain pests, says FoodPrint.
• Rhubarb stalks can be eaten raw, but they are often tart and may be better when cooked. 

Easy Stewed Rhubarb Recipe

This quick and easy stewed rhubarb recipe makes a great yoghurt or porridge topper. Make a healthy and seasonal breakfast with this beautiful British ingredient.

Ingredients (3-4 servings)

• 250g natural rhubarb, washed and cut into 2-3 inch pieces
• 50g caster sugar
• 100ml water 
• 2 star anise (you can use your aromatic of choice here, e.g. cinnamon or orange peel) 
• a jar for storage 
• natural yoghurt to serve + other toppings of choice e.g. nuts or granola. 

Method

1. In a medium-sized saucepan, add your rhubarb, star anise, sugar and water.

2. Turn the heat on and allow the water to come to a gentle boil, and then turn down to a simmer.

3. Simmer the rhubarb for a further 10-15 minutes until soft.

4. Store in a jar in the fridge for up to a week.