Rhubarb has a distinctive taste, with aromatic notes. Its tartness means it’s best paired with overtly sweet ingredients, such as strawberry, mango and vanilla. Often mistaken as a fruit, rhubarb is a vegetable that is low in calories and high in fibre.
Freeze-drying rhubarb locks in flavour and nutrients, as well as holding its vivid pink colour, texture and shape.
Freeze-dried rhubarb is suitable for a wide range of applications, especially bakery and confectionary, in sweets such as rhubarb, strawberry and white chocolate truffles. Its powder form can be used in ice cream and beverages, whilst freeze-dried pieces can be included in desserts. It also works well with savoury flavours, complementing meat items such as lamb, pork and black pudding.
March/ May/ July/ September
Typically 12-24 months (dependant on product/origin/format/pack size)
From American cases to big boxes
6g - 200g pillow bags, high film protection to moisture and sunlight, packed into shelf ready cases or American cases, printed packaging available, MOQ; 20,000 sachets.