As the countryside stirs into summer, nature offers an array of vibrant and seasonal produce that nourishes the body. Among the early arrivals, rhubarb stands out – not only for its striking crimson stalks and sharp, tart flavour, but for its wonderful wellness benefits that have quietly earned it ‘superfood’ status. Often showcased as a dessert, rhubarb is actually a vegetable with a fruit’s personality! Bold, tart and fruity, it’s uniquely seasonal and utterly delicious.
Though often sweetened in crumbles and compotes, rhubarb on its own is low in sugar and calories. Its true value lies in its high antioxidant content. The stalks are rich in anthocyanins, the same pigments that give blueberries and cherries their wonderful health reputations. These compounds are linked to improved heart health, reduced inflammation, and protection against age-related cognitive decline. They also contain flavonoids (like quercetin), known for neuro protective, anti-inflammatory, and stress-reducing properties. Vitamin K is another unsung hero here, supporting bone strength and vascular health, making rhubarb a gentle yet effective ally in ageing gracefully!
While the stalks are safe and nutritious, rhubarb leaves are definitely not edible. They contain high levels of oxalic acid and other compounds that may be toxic if ingested. Always trim off and discard the leaves before cooking or baking.

Charlotte runs Plume Nutrition, where she offers support and advice for weight management, controlling cravings, sleeplessness, stress and increasing energy levels. Find out more at plumenutrition.com

Packing an antioxidant punch… rhubarb brunch pots

Makes 4

1. Heat the oven to 200°C/fan 180°C/gas 6. Put the rhubarb, 2 tbsp honey and the lemon juice in a baking dish in a single layer and cover tightly with foil. Roast for 15-20 minutes until the rhubarb is very soft. Cool completely.
2. While the rhubarb is cooling, put the oats and hazelnuts in a roasting tray. Mix the remaining 1 tbsp of honey with 1 tbsp of water, add to the nuts and toss. Cook for 15-20 minutes until lightly browned and they smell toasted. Add the coconut chips for the final 5 minutes.
3. In 4 small jam jars, layer up the rhubarb (including any juices) and yogurt. If you’re eating straight away, top with the oats, nuts and coconut. If not, cover the pots, they will keep in the fridge for 4 days. Put the nuts into an airtight container and sprinkle on just before serving. Enjoy!