I love rhubarb! Not only does it taste all fizzy and zingy, it's one of the easiest plants to grow. In fact, once planted, I've not had to do anything to look after my crown. Each year it comes back time and time again, supplying the most delicious, succulent rhubarb stalks.
Crammed full with heaps of antioxidant compounds including Vitamin C, beta-carotene, phenolic acid, anthocyanins (which give it its red colour) and more, rhubarb is a winner for our skin. It's anti-inflammatory and can help us to fight UV damage, wrinkles, acne, inflammation, and redness.
My favourite way to cook rhubarb is on the stove top over a really low heat. I usually add some berries, ginger and apple and a tablespoon of maple syrup, then I gently warm it. As it heats up, the juices release and fruit begins to soften.
4 rhubarb stalks
Handful of mixed frozen berries
Pinch of ground ginger
175ml milk (I used oatly)
2 tablespoons maple syrup
3-4 tablespoons chia seeds
1 teaspoon vanilla essence
Pinch of turmeric
125ml oatly custard whipped (this one)
Roughly chop the rhubarb, core and chop the apple and add to a saucepan along with the frozen berries and ginger. Warm over a very gentle heat. Add a tablespoon of maple syrup if you need a bit of extra sweetness - rhubarb can be quite tangy!
Warm the oatly milk in a small pan over a very low heat, add the maple syrup, vanilla essence and a pinch of turmeric. The turmeric will colour the milk yellow, give it time, it releases more colour as it warms
Remove from the heat and pour into a jug, allow to cool, then stir in the chia seeds. Allow them to set a little but don't wait until the chia seeds are fully set, you need to be able to spoon it
Spoon the steamed rhubarb and fruit into two glass jars, allow to cool
Spoon the chia seed custard on top and place in the fridge to set
Whip the custard in a mixing bowl and spoon on top of the desserts, add fresh fruit, flowers or seeds to serve