Rhubarb

Rhubarb is rich in antioxidants, particularly anthocyanins which gives it its red colour. Highly packed with vitamin K, and also vitamins A, C and E, manganese, zinc, selenium and potassium to name a few.

Grown in our tunnel house in rich organic soil and irrigated by artesian well.

Rhubarb can be frozen raw; cut rhubarb into pieces and place directly in a freezer friendly container.

When cooking rhubarb try adding raspberries for a sweeter taste to reduce the amount of sugar.

Blackcurrant and rhubarb crumble is a favourite.

Sleeved

Sliced