Following on from last month's food on the move recipe, I have created a recipe with overnight oats and included this month's seasonal ingredient rhubarb. It was originally used as a medicine in ancient China and brought to Europe by Marco Polo and has been eaten as a food since the eighteenth century.
This month’s ingredient
Rhubarb is the outlandishly coloured vegetable that thinks it's a fruit, field-grown rhubarb is available from April and tends to be more flavourful that the forced rhubarb sold earlier in the season. Rhubarb makes deliciously comforting puddings and is a good source of fibre and contains moderate levels of vitamin C and calcium.