Rhubarb season is here and this gorgeous pink stemmed, large leafed perennial plant is mainly used in jams, compotes and desserts as a fruit, although I have made a delicious beetroot and rhubarb soup in the past.
This gorgeous plant gives a strikingly sharp taste to whatever you add it to, it will make you pucker your lips and squint in a delicious way.
I make a compote and add it to porridge, coconut yoghurt, salads, on toast and in my granola bar recipe so I don’t need to used sugar to keep them rhobust.
But did you know that Rhubarb is a super plant and used in many ancient medicines for it’s many medicinal qualities, it has been shown to:
So today I thought I’d share my rhubarb compote recipe
6 stalks of rhubarb
½ cup blueberries
1 orange juiced
1 Tbsp maple syrup
Chop all the fruit
Place the fruit in a saucepan
Add the maple syrup and orange juice
Bring to the boil and simmer till dissolved
Allow to cool
Transfer to jars
There are no fancy tricks or expensive equipment involved here. Just 2 simple ingredients required!
All you need is
• coconut milk
• probiotic capsules, which (if you’re like me) you probably have in your cupboard right now. Score!
This is a 3-step process:
1) Empty coconut milk into a clean glass jar or bowl.
2) Top with probiotic and stir.
3) Cover with cheesecloth and wait.
That’s it! Seriously – it doesn’t get any easier than this. And the result is phenomenal!
• Udo’s super 8
To find out more, you can contact Carina at
T -(087) 0978880,
E - firstname.lastname@example.org
W - www.itsanaturalchoice.com,
A - Lisnolan, Manulla, Castlebar, Co Mayo, F23 C922
Carina Kennedy was formerly a Nurse, now a Nutritional Therapist and Herbalist living in the west of Ireland. Her passion is food, health and teaching clients to gain control of their life with simple techniques.