Rhubarb is a unique vegetable that is often used in desserts despite its feisty tart taste.

Forced rhubarb pops early in the year between January and March and field rhubarb's season is from April to June – the latter tends to be tarter and have thicker stems than forced rhubarb.

If you’re growing your own you already know it will just keep on coming, and it is well worth putting aside a corner for this super healthy veg, and freezing some for heavenly crumbles later in the year or how about this glorious summer sundae. 

Or simply chop it, put it all in a pan with a splash of water and a squidge of one of our lovely Syrups for an hit of sweetness and bring it to the boil.  As soon as it feels tender and starts to break down you’ve got delicious compote that’s the perfect pairing for overnight oats and yoghurt.

Rhubarb is low in calories and high in fibre, making it a great addition to any diet. It is also rich in vitamin K, which is essential for blood clotting and bone health. Additionally, rhubarb contains antioxidants and anti-inflammatory compounds that can help protect against chronic diseases such as heart disease and cancer.

Overall, funky rhubarb gets a serious tick in the box from us 🙌

*Word to the wise… important to note that the leaves of the rhubarb plant are toxic and should not be eaten.