Is there a better duo than apple and rhubarb when it comes to dessert? We don’t think so!
Rhubarbs are characterised by their long crimson to light green stalks and topped with large green leaves. Although rhubarb is a vegetable, many people treat it as a fruit by using it on its own or with other fruits in jams, crisps, muffins and pies. Rhubarbs are available and in season all year round.
Rhubarb naturally aids with constipation and enhances bone strength. 100g of rhubarb contains the following:
- Vitamin A – 2% of DV
- Vitamin C – 13% of DV
- Calcium – 8% of DV
- Iron – 1% of DV
- Magnesium – 3% of DV
- Choose rhubarbs with firm and crisp stalks, and shiny skin
- Avoid stalks that are limp with split ends and blemishes
- Smaller leaves indicate a younger plant, but do not eat the leaves as they are toxic