CategoriesCrops Frozen Fruit Healthy Foods Rhubarb

Rhubarb, Packing a Punch and Ready to Munch

British Rhubarb

Our Rhubarb!

Our Norfolk grown Rhubarb has grown very well this year, and the harvest has begun! It has enjoyed all the recent rainfall we have experienced, as rhubarb loves the rain!

Visit our website to find out more and how to order:

Norfolk Grown Rhubarb

Our Timperley Early Rhubarb is grown at our fields in Norfolk for both the fresh and frozen market.

Catering to both fresh and frozen requirements, the fresh rhubarb is pulled in our fields and is either packed in our pack-house for the fresh market, or cut and frozen in our BRCGS AA+ accredited site for food manufacturers. It is then packed into pallet quantities or smaller packaging formats if required, such as doy bags or pillow packs.

Norfolk Rhubarb

What are the Benefits of IQF Rhubarb?

The main benefit has to be that British Rhubarb can be enjoyed all year round, rather than being seasonal. The frozen rhubarb is a convenient and a perfect product for adding into crumbles, yoghurts, and desserts, plus with the fruit being free flowing, it is great for portion control to add the right amount for your recipe, and the way it’s frozen means it keeps all its nutrients.

We recommend securing any annual requirements prior to the harvest so the rhubarb is ready for pallet call offs throughout the year.

Norfolk Rhubarb

Norfolk Rhubarb

What are the Health Benefits of Rhubarb?

The vibrant stalks are high in Vitamin K, a nutrient that plays an important role in bone health and blood clotting, it’s also a great source of fibre and potassium. Loaded with healthy nutritional benefits, it’s high in antioxidants and aids with lowering cholesterol levels. Additionally, rhubarb stalks contain anthocyanins (that’s where they get their bright colour from), a rich antioxidant that supports heart health and helps to reduce inflammation.

Interesting Facts

  • Containing over 40 polyphenol compounds, including anthocyanins, a disease-fighting compound that is also found in blueberries.
  • Cooking rhubarb increases its polyphenol content and overall antioxidant capacity.
  • High in Vitamin C and fibre.
  • 1/2 cup equates to only 15 calories.
  • The redder the stalks, the sweeter it tastes.
  • The vitamin K in rhubarb limits neuronal damage to the brain – this can prevent Alzheimer’s.
  • The active compound, called rhaponticin, has been found to be beneficial to diabetics, as it can reduce blood sugar levels.
  • Each individual plant can grow to a 3-foot by 3-foot area.
  • Growing up to an inch per day, you can hear the buds popping and creaking as they grow. Listen!

Rhubarb is native to Siberia and grows well in our cold wet winters here in the UK.

A versatile ingredient, rhubarb is not just for sweet dishes it also pairs well with oily fish, meat, game, and poultry.

For over 5,000 years Asia has been cultivating rhubarb for medicinal purposes due to its highly beneficial antioxidants and health benefits. It was thought that Benjamin Franklin introduced rhubarb to America in the late 1700s. Thereafter in the late 18th to early 19th century Great Britain and the United States started harnessing it for culinary purposes.

Spring is Prime Time for British Rhubarb!

Consumers are now looking towards innovative and unique flavours within the food and drinks market, especially those that evoke feelings of summer, Rhubarb being so versatile lends itself to that sensory experience as-well as being flexible in many other recipes.

Whether you are looking to build upon sweet or savoury, food, or drink recipes, we have options to allow you the flexibility to create whatever you require.

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