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.
Good to know
March/ May/ July/ September
Typically 12-24 months (dependant on product/origin/format/pack size)
- GMO Free
- Nut free
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.