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We just love Rhubarb gently poached with sugar served warm with stewed apple and icecream or drizzled with cream.

The red stalks of rhubarb contain some of our favourite compounds like beta-carotene and lutein, which convert to vitamin A inside the body. Vitamin A is a powerful, natural anti-oxidant and is needed for healthy skin, mucus membranes and eye sight.

Instead of cooking rhubarb with sugar as a dessert, why not try chopping the stalks finely into a salad with spinach and beetroot leaves, pomegranate, some feta or crumbled goat cheese and walnuts and maybe a handful of roasted pine nuts

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