Rhubarb is easily recognisable by its thick green or red-violet stems and its large leaves. Once cut and chopped, the stems are used to prepare compotes, jellies or jams.

Tips : Perfect served in the traditional manner, spread on a toast or a slice of bread. For a more adventurous approach, try it warmed and sprinkled with chocolate powder and served with vanilla ice cream. Bon appétit !

Composition : 800g of sugar for every kilogram of fruit

Farmer : Marc Juré

Origin : Le Viala du Tarn, Aveyron (France)

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