The "nutrition" recipe: Rhubarb pie

Rhubarb is a hardy plant originating from Asia and was first introduced to Europe for its medicinal properties.

 Today, we appreciate rhubarb for its freshness, its tangy flesh, its bright colours and its wide range of uses. Rhubarb can be found in compotes and jams, as well as in gourmet and elaborate desserts, and even in savoury dishes.  From a nutritional point of view, rhubarb is rich in fibre and thus has a positive impact on the digestive system and intestinal transit. It is also full of water and very low in calories. Finally, it is known for its anti-inflammatory properties thanks to the polyphenols it contains!

*Recipe and tips suggested by Lisa Mionnet and Nicolas Tête