Rhubarb Bunch

Description

Rhubarb is great for vegan diets - it is very high in calcium and low in kilojoules. It also contains a small amount of vitamin C and iron. Botanically a vegetable, but because of its high acidity and flavour, it is used as a fruit. It has long been popular in pies, but is also frequently used in tarts, sauces, puddings, jams and jellies. It combines well with cereal products like rice, apples and strawberries. Finely shredded/sliced raw rhubarb adds a refreshing flavour to fruit and savoury salads. Rhubarb can be stewed, poached or baked. Try baking it in sugar syrup – yum! Off course there is also the famous Rhubarb Crumble – which is a great example of how it can be used in pies, cakes, muffins and tarts. It is often combined with Apple in desserts. Trim off any white roots before using. Store in the crisper of your fridge and use within 5 days.