The ruddy red and deep greens of raw rhubarb quickly cook down into soft blushing pink.

Tart in flavour, needs a little sweetener when cooked.

Please remember that the green leaves are poisonous and should not be eaten.


Need inspiration? Have a look at this Stewed Rhubarb recipe, a lovely pair with the Barambah Organics Vanilla Bean Yoghurt!

Collections: Fruit, Rhubarb

Type: Fruit

Vendor: Janvier