At FoodSpace we have a passion for using seasonal produce because when it’s in season it’s at its best.

January’s hero is rhubarb. Did you know that rhubarb is actually a vegetable but its thick, fleshy stalks mean it’s treated like a fruit?

Tart and crisp in flavour – it’s at its best in January and the redder the stalk, the sweeter the taste. A good source of fibre, vitamin C and calcium. Recent studies have linked the fibre from rhubarb with reduced cholesterol levels.* Beware of the leaves though, they contain the poisonous compound oxalic acid.**

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