Left Continue shopping
Your Order

You have no items in your basket

You might like
From £6.73
£13.46 / 100g
Show options

Freeze Dried Rhubarb Powder

£12.55
Weight: 100g

100% pure rhubarb powder with no additives

Not suitable for coeliacs

A tart fruity powder to use in many recipes, adding an intense rhubarb flavour. Freeze-dried rhubarb powder is excellent for adding flavour to home bakes, shakes, smoothies, custards and ice cream.
  • Freeze drying preserves the natural colour and goodness of the fruit
  • Lovely flavour for a crème brûlée
  • Add rhubarb powder to a crumble mix or even in the pastry for a unique tart flavour.
  • No added sugar

        Hand-packed in Sussex. Our products are packed in resealable, reusable bags.

        Ingredients: Freeze Dried Rhubarb Powder

        Country of origin: Poland

        Allergens: Packed in an environment that handles nut products, seeds, cereals, soya and products containing gluten.

        Storage: Store in a cool, dry, dark place in an airtight container

         Nutritional information Typical values per 100g
        Energy (kj)

        Energy (kcal)

        Fat (g)

        - of which saturates (g)

        Carbohydrates (g)

        - of which sugars (g)

        Fibre (g)

        Protein (g)

        Salt (g)

        Customer Reviews

        Based on 2 reviews
        100%
        (2)
        0%
        (0)
        0%
        (0)
        0%
        (0)
        0%
        (0)
        J
        Jenny Deakin-Berry
        So versatile!

        I was looking for a versatile rhubarb powder that didn't lack in flavour or taste. This product certainly delivers !I use it to give some zing to mainly my smoothies, smoothie bowls and baked oats but have also used it on freshly roasted rhubarb with Greek yoghurt or icecream.
        It is delicious and the packaging is great too. Will definitely be buying again.

        C
        Culinary Experiences
        All things rhubarb

        Never used this before but now a must-have larder ingredient! I used it in a meringue roulade then added some to the whipped cream filling along with a rhubarb compot. Then shortbread biscuits, heart shaped, a little in the mixture but then immediately on removing from the oven, I dusted the biscuits with a mixture of powdered rhubarb and caster sugar. Totally delicious!

        It was perfect for a rub on mackerel fillets. I think the use of this with its intense flavour is limitless!