As rhubarb marches into field grown season, FOOD et al magazine, have focused their attention on this fine, long, pink â€˜fruitâ€™.
Online PR News – 20-April-2016 – Cambridge, UK – As rhubarb marches into field grown season, FOOD et al magazine, have focused their attention on this fine, long, pink â€˜fruitâ€™ (though it is actually a vegetable, most people eat it sweetened like a fruit.) It is great for your health as it provides an excellent source of fibre, is low in calories, provides a slew of antioxidants, vitamins and minerals. Not only that, but it is the most beautiful colour!
So to make the most of this fine fruit, they have searched long and hard and discovered the best rhubarb recipes, illustrating how to cook rhubarb, from rhubarb breakfasts to the most decadent rhubarb desserts and showstopper rhubarb cake recipes.
They also turn their attention to drinks with rhubarb and have found and shared some wonderful rhubarb vodkas and rhubarb gins to buy. They also have rhubarb drinks to make yourself, such as rhubarb iced teas and cocktails, both alcoholic and non-alcoholic.
To complete their cover of all things rhubarb they also find and share food products containing rhubarb and other items with a reference to rhubarb, such as tea towels. They even find kitchen accessories and dining products with a rhubarbery pink colour, to complete the theme!
Visit the website for further details.
FOOD et al is a digital lifestyle magazine for the food and drink lover. Fast becoming one of the best food magazines in the UK. FOOD et al is dedicated to finding and sharing the best innovative and creative artisan food and drink, recipes from superb food bloggers, and artisans and craftsmen dedicated to creating the finest dinnerware and kitchen accessories. The â€˜et alâ€™ in the name ensures they discover and celebrate every aspect of food and dining.
Fiona Thomson Marshall
Address: Cambridge, UK