Rhubarb is a bright red short, thick stalked fruit with large green leaves, only the stalks are edible. First discovered in china & used medicinally

The practice of forcing rhubarb began in the 19^th Century when a Chelsea gardener place a chimney pot over one of his plants . The result was a beautifully tender, succulent plant

Grown throughout the year Europe has two seasons, Forced Rhubarb is available from mid January till the end of March grown in dark house’s is usually brighter in colour, tender and sweeter, some countries have two harvest’s one early, one late, as in Oregon and Washingtonin USA. Europe spreads it season too over spring and summer.

Rhubarb is ready to be consumed as soon as it is harvested, and freshly cut stalks will be firm and glossy require the minimum amount of cooking

The green-stalked rhubarb is more robust and has a higher yield, but the red-coloured stalks are much more popular with consumers

Medicinally is is used as a laxative but is also found to be effective for hot flushes, rhubarb roots are used in traditional chinease medicine, it is also used in medieval Arabic and European prescriptions

Calorific value

2 tablespoons of cooked Rhubarb =1 of your 5 a day

Very high Dietary fibre/ Vitamin C/

High Potassium/ Magnesium/manganese/calcium/

Very low in saturated fat

No cholesterol

High in water /sugar