I found my first rhubarb in the shops this week, a sign that spring is on its way! I love, love, love rhubarb and I am looking forward to eating it over the coming months but I didn’t realise how good rhubarb is for my heart.

Rhubarb facts:

· Good source of Vitamin K1 which is needed to produce the proteins that helps our blood to clot. It is also needed as it helps us to bind calcium ions in our bones.

· A source of calcium. It is well known that calcium is needed to both build and maintain bone but it also essential for cardio vascular health. Calcium is a contributing factor in enabling our blood to clot, our muscles to contract and our hearts to beat.

· A source of Vitamin C Don’t need to say anything more about this little powerhouse!

· A source of Potassium. This mineral has many functions but this also contributes to muscle contraction, especially the heart and diaphragm.

· Fibre. Lots of reports this week that we are still as a nation not eating enough fibre. So this will add to our daily totals.

· It is a vegetable very similar to celery and in the same family as Buckwheat, sorrel, dock and Japanese knotweed!! Some very tasty and some to be avoided at all costs.

· It can be eaten raw but as it has such a tart flavour it is more often than not cooked with sugar.

The easiest way to cook rhubarb is to discard the leaves (they contain Oxalic acid which is poisonous) leaving the stalk. Chop the stalk into inch pieces and pop into a Pyrex dish, cover and roast in the over until pieces are tender. Bake for around 20 minutes at 170c.

The rhubarb will hold its shape if cooked this way.

Once cool I just store in the fridge until I need it.

I usually have my rhubarb with Greek yoghurt and some homemade granola.

Next week I will post a recipe for homemade granola.